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– Culinary Syrups:
Agave syrup made from agave stem
– Cane syrup made from sugar canes
Chocolate syrup
Corn syrup
Maple syrup

– Syrups for Beverages:
– Used in beverages to offset tartness
– Easily mix with other liquids
– Superior alternative to granulated sugar in mixed drinks
– Variety of flavors available
– Commonly used in coffee bars for flavored drinks

– Simple Sugar Syrups:
– Basic sugar-and-water syrup used in cocktails
– Ratio of sugar to water is 1:1 for normal simple syrup
– Can be up to 2:1 for rich simple syrup
– Demerara syrup made with demerara sugar and water
– Spiced simple syrup can be made with spices added during the process

– Flavored Syrups:
– Made by infusing simple syrups with flavoring agents
– Variety of flavoring agents used, like herbs and spices
– Commonly used in coffee bars and cocktails for added flavor
– Enhance desserts and cocktails with sweetness and depth
– Aromatics prepared by adding orange and cinnamon to simple syrup

– Gomme Syrup:
– Boiled mixture of sugar and water with high sugar ratio
– Gum arabic sometimes added for texture
– Ingredient commonly used in mixed drinks
– Some recipes omit gum arabic to reduce cost
– Sometimes referred to as gum syrup in Japan

– Production:
– Syrups made by dissolving sugar in water or reducing sweet juices
Corn syrup made from corn starch through enzymatic process
– Must weight-type refractometer used to determine sugar content

– Use of Syrups for Fermentation:
– Syrup used to feed microbiological life
– Saccharomyces cerevisiae important in ethanol fermentation
– Examples of hydrolyzed sugars used in fermentation
Kombucha produced by fermenting sugared tea
– Concentrated syrups used in industrial fermentation contain high glucose percentage

Syrup (Wikipedia)

In cooking, syrup (less commonly sirup; from Arabic: شراب; sharāb, beverage, wine and Latin: sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. In its concentrated form, its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups.

Dense inverted sugar syrup (Trimoline).
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