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<blockquote data-quote="tatter" data-source="post: 397214" data-attributes="member: 1142"><p>Oto Wikipedia:</p><p></p><p></p><p>Golden syrup</p><p>Golden syrup is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance and taste similar to honey, and is often used as a substitute for people who cannot eat honey and those who choose not to (such as vegans). It can also be used as a substitute for corn syrup.</p><p></p><p></p><p></p><p>Corn syrup</p><p>From Wikipedia, the free encyclopedia</p><p>Jump to: navigation, search</p><p>Corn syrup, is a syrup made from corn starch and composed mainly of glucose. A series of three enzymatic reactions is used to convert the corn starch to corn syrup. Its major use is in commercially prepared foods as a sweetener and for its moisture-retaining (humectant) properties which keep foods moist and maintain freshness. As a sucrose replacment, its sweetness is often insufficient and it is used in conjunction with high intensity sweeteners.</p><p></p><p>The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is most commonly made from corn starch[1]. Technically though, glucose syrup is any liquid starch hydrosylate of mono, di, and higher saccharides[2] and can be made from starch from any source, of which maize, wheat, rice and potatoes are the most common sources.</p><p></p><p>high fructose corn syrup is a variant in which other enzymes are used to convert some of the glucose into fructose with increased sweetness and higher solubility.</p><p></p><p>Until recently, corn syrup sold into the retail market, eg in supermarkets, was a high glucose version. HGFS is also appearing in retail products. The largest by market &quot;Karo Syrup&quot; is a fructose/glucose syrup[1].</p><p></p><p></p><p></p><p>Mam nadzieje, ze w ten sposob rozwijemy watpliwosci...</p><p>Uzywamy Golden Syrup (mieszkancy glownie Wysp i Europy), Corn Syrup (Amerykanie), miod lub miod sztuczny (mieszkancy kraju na Wisla) <img src="https://www.cincin.cc/style_emoticons/cincin/icon_biggrin.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" /> <img src="https://www.cincin.cc/style_emoticons/cincin/icon_wink.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p> zamiennie gdy przepis wola o jeden z nich!</p></blockquote><p></p>
[QUOTE="tatter, post: 397214, member: 1142"] Oto Wikipedia: Golden syrup Golden syrup is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance and taste similar to honey, and is often used as a substitute for people who cannot eat honey and those who choose not to (such as vegans). It can also be used as a substitute for corn syrup. Corn syrup From Wikipedia, the free encyclopedia Jump to: navigation, search Corn syrup, is a syrup made from corn starch and composed mainly of glucose. A series of three enzymatic reactions is used to convert the corn starch to corn syrup. Its major use is in commercially prepared foods as a sweetener and for its moisture-retaining (humectant) properties which keep foods moist and maintain freshness. As a sucrose replacment, its sweetness is often insufficient and it is used in conjunction with high intensity sweeteners. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is most commonly made from corn starch[1]. Technically though, glucose syrup is any liquid starch hydrosylate of mono, di, and higher saccharides[2] and can be made from starch from any source, of which maize, wheat, rice and potatoes are the most common sources. high fructose corn syrup is a variant in which other enzymes are used to convert some of the glucose into fructose with increased sweetness and higher solubility. Until recently, corn syrup sold into the retail market, eg in supermarkets, was a high glucose version. HGFS is also appearing in retail products. The largest by market "Karo Syrup" is a fructose/glucose syrup[1]. Mam nadzieje, ze w ten sposob rozwijemy watpliwosci... Uzywamy Golden Syrup (mieszkancy glownie Wysp i Europy), Corn Syrup (Amerykanie), miod lub miod sztuczny (mieszkancy kraju na Wisla) [IMG]https://www.cincin.cc/style_emoticons/cincin/icon_biggrin.gif[/IMG] [IMG]https://www.cincin.cc/style_emoticons/cincin/icon_wink.gif[/IMG] zamiennie gdy przepis wola o jeden z nich! [/QUOTE]
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