Read Recent Journals
Entered By: Mark
Entry Date: 2014-07-09 23:05:00
Subject: Imported Corn Syrup and Invert Sugar, DOH!
Message:
 

Today I received five gallons of corn syrup, in two five gallon containers. They were shipped from a bulk food store in the USA. I thought I was being so clever. Corn syrup costs a pretty penny here, though probably not much more than in the USA. It is one of those imported items that is not used by the locals. It normally costs about $4/lb. here, but can be $5 or more. With shipping, I got the ten gallons of corn syrup at just over $2/lb. It took about four weeks to get this corn syrup.

Within four hours of picking up this bulk corn syrup from the shipping company, I received an email from a chocolate client, asking if I used corn syrup in my products. They said they have an alternative, invert sugar, that is very inexpensive. I thought, well, maybe it's cheaper than $4/lb, but probably not $2/lb. I would be wrong.

In confections, there is another type of sugar, called invert sugar, that basically splits the sucrose into two its two components: glucose and fructose. This type of sugar can be used to replace corn syrup, which is a type of "glucose syrup". Glucose syrup is used to keep candies from crystalizing, which causes a number of problems, not the least of which is a crumbly candy that won't stick together when you try to do things like, cover them with chocolate.

So I was anxious to hear how they got this invert sugar. It's not like there are a lot of variety in sugar here. They sell white, brown, and something like powdered. I asked the client where they got it. The suspense was killing me, so I thought, maybe they can make it. I looked up a recipe for "invert sugar", and bam! there it was. All you have to do is take a pound of table sugar, boil it in 1.5 cups of water for 20 minutes with a teaspon of lemon juice and you have invert sugar. Table sugar, btw, is one item they do make in Honduras. The price is basically $0.50 per pound here. Meaning, I can make the invert sugar for under $0.50 per pound...which is good bit lower than $2/lb.

Did I tell you that one of the corn syrup containers busted open on the journey? Why no, no I did not. Not much was lost, but the containers are sticky. Anyway, I won't have to mess with the corn syrup any more. Maybe I can sell the syrup locally to the Americans before I let the secret out about invert sugar. :-)

Now I've got a lot of spreadsheets to change as some of the most significant costs that I have involve corn syrup.

One final note, before you replace corn syrup in your recipes with invert sugar, be sure you read around a bit. From what I have seen so far, you use half invert sugar and half table sugar to replace corn syrup. Also, this invert sugar should stay good at least six months in your refrigerator.

God is good, all the time, and all the time, God is good.

Replies to this message
re: Imported Corn Syrup and Invert Sugar, DOH!  by mike rockert on Thursday July 10, 2014




Read Recent Journals

Other messages by Mark
Perfect Guy Breakfast  by Mark on Saturday September 29, 2018
Perfect Guy Breakfast  by Mark on Tuesday July 24, 2018
re: New Server  by Mark on Monday July 02, 2018
New Server  by Mark on Tuesday May 29, 2018
Repairing and Painting  by Mark on Tuesday May 29, 2018
Summer  by Mark on Tuesday May 22, 2018
Inbound  by Mark on Saturday January 27, 2018
Monday December 25, 2017  by Mark on Monday December 25, 2017
Kids Home  by Mark on Saturday December 16, 2017
Temp  by Mark on Tuesday December 12, 2017

See other journal entries

792