Corn Syrup
@andre-costa
03/05/09 09:42:17
103 posts
updated by @andre-costa: 04/11/15 11:06:37
@andre-costa
03/06/09 09:24:21
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@john-depaula
03/06/09 16:11:48
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@andre-costa
03/06/09 20:56:03
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@clay
03/07/09 10:35:00
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@john-depaula
03/07/09 10:35:26
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@andre-costa
03/08/09 19:50:12
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@andre-costa
03/09/09 09:06:29
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@luis-dinos-moro
03/13/09 19:27:41
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@luis-dinos-moro
03/18/09 20:27:33
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@ernesto-b-pantua-jr
03/20/09 14:51:16
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@sarah-hart
04/08/09 17:43:25
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@clay
04/08/09 23:37:14
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@john-depaula
04/23/09 14:42:00
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@malena-lopez-maggi
04/24/09 13:26:01
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@john-depaula
04/24/09 14:23:36
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@despina-antypa
10/20/09 06:33:28
12 posts
I have another question or two about corn syrup.
We've been using Karo corn syrup - the small 32 oz bottles because they don't have High Fructose Corn Syrup.
In an effort to bring my costs down, I picked up a pail of corn syrup. - Liquidose 434 (42 D.E. / 43 Baume')
This corn syrup is much more viscous (thick) than the Karo. The Karo has the consistency of maple syrup and the Liquidose has the consistency of.... very cold honey.
I'm guessing that a major difference between the two is the amount of water in the syrup. Karo has more relative to the Liquidose 434. This would also mean that if measuring by volume there are more corn syrup solids per unit in the Liquidose.
Am I right to believe this may also mean there is more anti-crystalization and AW reduction effect per unit of volume for the liquidose?
Do you think I should adjust my recipes? Will this change in corn syrup help increase my shelf life? Has anyone else encountered this?
updated by @larry2: 09/08/15 03:52:36
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