Differences
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sugerbase [2020/02/01 00:01] – created yair | sugerbase [2020/09/03 21:57] (current) – yair | ||
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Sugar, Water and an anti crystallization agent. | Sugar, Water and an anti crystallization agent. | ||
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- | {{drawio> | ||
===the agent=== | ===the agent=== | ||
- | the agnet is used to inhibit the crystalixztion | + | the agent is used to inhibit the crystallization |
- | we are now mostly using Cream of Tartar, a byproduct of wine making. | + | we are now mostly using Cream of Tartar, a byproduct of wine making. but the texts mention (glucose) syrup and others as well, like honey and lemon. |
+ | we tested | ||
+ | * corn syrup - ([[https:// | ||
+ | * Glucose syrup - similar to corn syrup, you can [[https:// | ||
+ | ===Texts=== | ||
+ | The production and processing of sugar (NPers. šekar, from Skt. ṡárkarā-, | ||
+ | *[[https:// | ||
+ | |||
+ | |||
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+ | {{drawio> | ||
+ | {{: |