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His son Paul took over the management of the company a few months later. He abandoned wine production and concentrated on syrups, establishing a network of dealers throughout France. In 1996, Paul Monin's son, Olivier Monin, established a production unit in Clearwater, Florida. Twelve years later, in 2018, he created one in China, adding to the ...
This is a list of notable syrups. In cooking, a syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses.
"Syrup" indicates a sugary solution. Malting is a way of processing starchy grains like wheat and barley into sugar, so "malt extract" will be mostly sugar. Sugar is mostly extracted from plants by juicing them, then drying the purified juice, so "evaporated cane juice crystals" or "concentrated grape juice " are also very similar to pure sugars.
Andrei Monin (1921–2007), Russian physicist, mathematician and oceanographer; Clarence V. Monin (1941), Trade unionist from Kentucky; Georges Monin (1893–1944), French entrepreneur, founder of Monin company; Gilles du Monin (1565–1624), Belgian historian and liturgical author; Jean-Michel Monin (born 1967), French cyclist
Simple syrup (also known as sugar syrup, or bar syrup) is a basic sugar-and-water syrup. It is used by bartenders as a sweetener to make cocktails, and as a yeast feeding agent in ethanol fermentation. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. [6]
Flavored syrups may be used or mixed with carbonated water, coffee, pancakes, waffles, tea, cake, ice cream, and other foods. There are hundreds of flavors ranging from cherry and peach to vanilla to malt , hazelnut , coconut , almond , gingerbread , chocolate , peppermint , rootbeer , and even toasted marshmallow .
This page was last edited on 9 February 2023, at 05:42 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Sugar beet syrup (Zuckerrübensirup in German) is made from the tuberous roots of the sugar beet (Beta vulgaris). [8] Sugar beet molasses, a by-product of the processing to make refined sugar, also exists but is mainly used for animal feed. [9] Yacón syrup is made from the tuberous roots of yacón (Smallanthus sonchifolius). [10] Sweet Cicely root
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