StillSmart

Re: Golden & Treacle Syrup....

2016-02-19T18:01:42+00:00

Me thinks there is some fibbing going on ...... but where

Statistics: Posted by Mash — Fri Feb 19, 2016 6:01 pm

Re: Golden & Treacle Syrup....

2016-02-19T13:08:29+00:00

This is like searching for the holy grail...I've read so much on golden syrup but I can't get away from the fact that at the start, sugar is inverted, Tate & Lyle have said so.

Now everyone knows how to invert sugar.....so lets put that to one side. T& L say that after invertion it's then added back to basic sucrose...everything you read about sucrose is that's it's table sugar...so where am I going wrong.

Is it then...that the makers of GS have a secret process they don't want anyone to know about???

Quote Wiki...

"Originally, golden syrup was a product made at the white sugar refinery from the recovered mother liquor (recovered molasses) "washed" of the raw sugar crystals in the process of creating white sugar. This liquor is generally known as refiners return syrup. Today most golden syrups are produced by a specialist manufacturer by inverting half the refiners return syrup to fructose and glucose and blending it back again; this ensures the product remains liquid and will never crystallize again."

I wish I could ask a food scientist....do we have one in the room???

Statistics: Posted by Icefever — Fri Feb 19, 2016 1:08 pm

Re: Golden & Treacle Syrup....

2016-02-15T00:53:19+00:00

In the cold light of day,I mean the warm glow of something I distilled myself,
It is hard to repudiate your claims.
Although
"Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid."

Seems to imply that the third one may be wrong?

Robert.

Statistics: Posted by Easydrinker — Mon Feb 15, 2016 12:53 am

Re: Golden & Treacle Syrup....

2016-02-14T22:54:22+00:00

A couple of relevant links:
https://en.wikipedia.org/wiki/Golden_syrup
https://en.wikipedia.org/wiki/Cachaça

"Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid."

"Cachaça is a distilled spirit made from sugarcane juice."

From this, I will make a few claims. One, Golden Syrup is partially refined cane juice / the byproduct of partially refined sugar. Two, whatever RumJohn is making, it is not real Cachaça as it made from partially refined cane juice. Three, inverting and heating fully refined white sugar is not going to produce the same result as partially refining cane sugar will.

Statistics: Posted by chill — Sun Feb 14, 2016 10:54 pm

Re: Golden & Treacle Syrup....

2016-02-14T20:09:56+00:00

Why would you expect it to ? Surely they are 2 different things

Statistics: Posted by Mash — Sun Feb 14, 2016 8:09 pm

Re: Golden & Treacle Syrup....

2016-02-14T19:26:48+00:00

Basically then,
Does diluted G.S. taste like Cane sugar?
If you wish it to make the same product?
And can you turn beet sugar into a similar product to G.S.
Or do I have it wrong?

Robert.

Statistics: Posted by Easydrinker — Sun Feb 14, 2016 7:26 pm

Re: Golden & Treacle Syrup....

2016-02-14T18:47:44+00:00

A little more surfing and the following as come to light.....

Starting off with a little light reading of the Maillard reaction
here

Then they say "The Maillard reaction should not be confused with Caramelization which occurs with sugars. so then you move on to this to read...

"Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the removal of water (as steam) and the break down of the sugar. The caramelization reaction depends on the type of sugar. Sucrose and glucose caramelize around 160C (320F) and fructose caramelizes at 110C (230F)"

The question I would like to find a definite answer too now is...is it the Caramelization that gives the taste to golden syrup???

The quest goes on.....

Statistics: Posted by Icefever — Sun Feb 14, 2016 6:47 pm

Re: Golden & Treacle Syrup....

2016-02-14T18:04:18+00:00

Chuck is thinking outside of your box Mash.

Robert.

Statistics: Posted by Easydrinker — Sun Feb 14, 2016 6:04 pm

Re: Golden & Treacle Syrup....

2016-02-14T07:29:03+00:00

Sorry. Lost me.
I thought we were discussing making syrup v buying small green tins (to make Cachaca)

Statistics: Posted by Mash — Sun Feb 14, 2016 7:29 am

Re: Golden & Treacle Syrup....

2016-02-13T19:06:10+00:00

I've tasted fresh sugar cane juice and I have tasted caramel (scorched sugar). They are not in the least similar.

Statistics: Posted by chill — Sat Feb 13, 2016 7:06 pm

Re: Golden & Treacle Syrup....

2016-02-12T18:52:58+00:00

That's the scorching (Maillard) bit surely

Statistics: Posted by Mash — Fri Feb 12, 2016 6:52 pm

Re: Golden & Treacle Syrup....

2016-02-12T16:27:09+00:00

If you are starting with white refined sugar, cane or otherwise, I don't see how inverting or caramelizing is going to result in Rum or Cachaca. There is just not going to be any flavour in it.

Statistics: Posted by chill — Fri Feb 12, 2016 4:27 pm

Re: Golden & Treacle Syrup....

2016-02-12T09:40:37+00:00

It's hard to find a smiley for the first part of that post. I was trying to be a little sarcastic....that they tell us that they do indeed invert the sugar. didn't work...memo to myself don't try that again.

The interesting part was...I think...that they say golden syrup is a mix of 3 types of sugar. Now my next question is... if you got hold of sucrose to add to the Inverted sugar that one can make....do we have golden syrup

What's the cost of sucrose??? Is it worth the time??

Statistics: Posted by Icefever — Fri Feb 12, 2016 9:40 am

Re: Golden & Treacle Syrup....

2016-02-11T16:06:21+00:00

Icefever wrote:
Well we know now that they invert sugar...

Didn't we knwo that anyway? - thats what the lemon/citric is for.

Statistics: Posted by Mash — Thu Feb 11, 2016 4:06 pm

Re: Golden & Treacle Syrup....

2016-02-11T09:35:49+00:00

Well we know now that they invert sugar...which I think we agree is glucose & fructose, then they admit they add that back to the sucrose to make golden syrup. A little more digging is called for me thinks.

Statistics: Posted by Icefever — Thu Feb 11, 2016 9:35 am