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Invert Syrup

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colinw

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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

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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

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Kai said:
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

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Kai, go with the same index as sugar

Wes
 

AndrewQLD

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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
 
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