Sugar syrup

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Sugar syrup made from cane sugar for the preparation of cocktails

Sugar syrup or sugar syrup is a syrup-like sugar solution obtained by boiling of sugar is recovered and water. The name is derived from lautering (cleaning). Cane sugar syrup is made from sugar cane juice or molasses .

The liquid sugar allows easy storage, problem-free transport and easy dosing. On an industrial scale, syrup sugar can be easily handled by pumping it around. It is therefore used in bars and restaurants , the beverage and spirits industry, ice cream production, in bakeries and in the production of jams and jellies .

The intended use determines the ratio of water to sugar and thus the density of the solution, which is measured in degrees Baumé . A solution of 1000 g sugar in 1000 g water has a density of 22 ° Bé. Refining sugar must not have a higher density than 32 ° Bé, otherwise there is a risk of crystallization . By boiling the sugar solution, impurities on the surface flocculate as foam, which can then be easily skimmed off.


In the confectionery sugar syrup to thin glazes, is soaking cakes and as a gloss pranks to Abglänzen of macaroons , - Danish pastry - and puff pastry used. Sugar boiled to a weak thread (heated to a good 100 ° C) is used to glaze honey gingerbread . The pastry is hot coated, which creates a thin, shiny layer of sugar.

In the pharmaceutical industry , sugar syrup is made from 64 parts by weight of sugar and 36 parts by weight of water (Sirupus simplex DAB 6 [1936] / Zuckersyrup DAB 2012).

When preparing cocktails , sugar syrup has the advantage over crystalline sugar that when mixed, even when cold, it easily mixes with spirits and other ingredients and, like the other, usually liquid ingredients, with a pouring spout on the bottle or can be dosed by measuring with a jigger . In cocktail recipes, added sugar is therefore almost always given in the form of sugar syrup.

A distinction is made between simple sugar syrup ( English simple syrup ), also 1: 1 syrup, in which water and sugar are mixed in equal parts, i.e. 1  liter of water to 1  kg of sugar. When also frequent 2: 1 syrup ( English rich simple syrup ) with two parts sugar to one part of water is created in contrast a nearly saturated solution can be cooled to crystallize out even slightly. Industrially produced cane sugar syrup for the preparation of cocktails therefore has a mixing ratio of around 1.7: 1 or 1.8: 1, which corresponds to around 5 parts of sugar to 3 parts of water. A specialty is gomme syrup , to which gum arabic is also added for better viscosity . In the Anglo-Saxon-speaking area, however , Gomme is now also used synonymously for ordinary sugar syrup.

Classification of sugar syrup

Refining sugar is boiled down in different concentrations according to requirements. The demands made on a refined sugar, which is flavored to keep cake bases fresh, are different from those of sugar used to make candies or fondant . The consistency depends on the temperature, which is determined with a sugar thermometer as a control . Although degrees Celsius and Kelvin are standard today for determining temperature, it is traditionally used in the sugar processing industry and in craftsmanship to use Réaumur .

In the craft, the boiling sugar solution is determined alternatively with the flight test. To do this, the end of a wire is bent into a circular shape and dipped into the sugar solution. As with soap bubbles, the sugar solution is blown. The viscosity of the solution can be assessed on the basis of the flight of the sugar solution.

Type ° Réaumur ° Celsius
Weak thread 80-82 ° R 100-103 ° C
Strong thread 85-87 ° R 106-109 ° C
pearl 87-88 ° R 109-110 ° C
bladder 88-90 ° R 110-112 ° C
Easy flight 90-91 ° R 112-114 ° C
Chain flight (bale) 93-95 ° R 116-118 ° C
Weak break 106-108 ° R 132-135 ° C
Severe break 112-116 ° R 140-145 ° C

Individual evidence

  1. a b Josef Loderbauer: The confectioner's book in learning fields . Verlag Handwerk und Technik, Hamburg 2009, ISBN 978-3-582-40203-5 .
  2. ^ IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985.
  3. H.-D. Belitz, W. Grosch, P. Schieberle: Textbook of food chemistry . Springer-Verlag GmbH, Heidelberg 2008, ISBN 978-3-662-36124-5 .

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