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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] For pure sucrose the saturation limit is about 5:1 (500 grams (18 oz) sucrose to 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) water).
Simple syrup is one of the easiest things in the world to make and making your own is cost-effective—the ingredients cost only about 25 cents (when the cheapest bottle of simple syrup is around ...
I recently made a syrup with 3 cups of sugar and 3 cups of water that yielded just over 4 cups of syrup. BeboGuitar 18:16, 4 January 2007 (UTC) "The precise USP (United States Pharmacopia) receipe for simple syrup is 850 grams of sucrose to 450 ml water, yielding 1 liter (67.6 fl oz) of syrup."
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
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[citation needed] Common sugar can be inverted quickly by mixing sugar and citric acid or cream of tartar at a ratio of about 1000:1 by weight and adding water. If lemon juice , which is about five percent citric acid by weight, is used instead then the ratio becomes 50:1.
Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.
The glucose in corn syrup binds water well, helping prevent moisture loss and extending the shelf life of baked goods “without the cloying sweetness” of honey or other sugar syrups, McGee says.