This article will explore the role of syrups as a sweetening agent in bakery and a potential alternative to traditional granulated sugars.

  • Publication date: 4 June 2018
  • Editorial submissions deadline: 8 May 2018
  • Editorial contact: Tracy West (smile@tracywest.co.uk)

SWEET ON SYRUPS

This article will explore the role of syrups as a sweetening agent in bakery and a potential alternative to traditional granulated sugars. Topics to be covered will include:

  • What advantages do syrups offer over granulated sugars in terms of time and energy savings?
  • How can syrups aid in the development of new bakery products?
  • What are the cost implications of switching from granulated sugar to syrups?
  • What sort of adjustments need to be made to existing recipes if a baker wishes to switch from granulated sugar to syrups?
  • Are there sweet bakery recipes that syrups are not suitable for use in?

Topics