The glucose and fructose produced are more water-more soluble than the original sucrose. As a result, golden syrups are less likely to crystallize than a pure sucrose syrup.
The glucose and fructose produced are more water-more soluble than the original sucrose. As a result, golden syrups are less likely to crystallize than a pure sucrose syrup.
Weight | N/A |
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Volume | 1 kg, 25 Kg, 250 Kg, 400 Gm, 6 Kg |
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