Invert Syrup

[colinw]

A friend who owns a commercial bakery gave me a bucket of commercial Invert Syrup.

Anyone know the extract potential of this stuff so I can calculate its contribution to my OG?

cheers,
Colin

 

[Kai]

A commercial bucket of invert syrup should (hopefully) have the DE (dextrose equivalent) printed on the side. I'm not 100% how it works, but I think the DE is a measure of %w/w. You might be able to base the extract potential on that.

 

[colinw]

A commercial bucket of invert syrup should (hopefully) have the DE (dextrose equivalent) printed on the side. I'm not 100% how it works, but I think the DE is a measure of %w/w. You might be able to base the extract potential on that.

[post="70915"][/post]​

Alas, it is unmarked. I think he transferred it into another container.

 

[wessmith]

Kai, go with the same index as sugar

Wes

 

[AndrewQLD]

colinw Posted Today, 05:14 PM
A friend who owns a commercial bakery gave me a bucket of commercial Invert Syrup.

Anyone know the extract potential of this stuff so I can calculate its contribution to my OG?

cheers,
Colin

Invert sugar has a yield potential of 1.046 as Wes pointed out, the same as normal sugar.

cheers
Andrew