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Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made by the process of refining sugar cane or sugar beet juice into sugar. It is ...
Treacle (/ ˈ t r iː k əl /) [1] is any uncrystallised syrup made during the refining of sugar. [2] [3] The most common forms of treacle are golden syrup, a pale variety, and black treacle, a darker variety similar to molasses. Black treacle has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup. [4]
Treacle – any uncrystallised syrup made during the refining of sugar. [11] [12] The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle. Black treacle, or molasses, has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup. [13]
Golden syrup is a syrup of about 55% invert syrup and 45% table sugar (sucrose). Fondant filling for chocolates is unique in that the conversion enzyme is added, but not activated by acidification (microenvironment pH adjustment) or cofactor addition depending on the enzymes, before the filling is enrobed with chocolate. The very viscous (and ...
In 2006, Lyle's Golden Syrup tin was awarded a Guinness World Record as the world's oldest branding. [14] Tate & Lyle head office in Kingsway, London. In February 2008, it was announced that Tate & Lyle granulated white cane sugar would be accredited as a Fairtrade product, with all the company's other retail products to follow in 2009. [15]
A tin of Lyle's Golden Syrup. In July 2010, American Sugar Refining purchased Lyle's Golden Syrup, a brand of golden syrup in the UK. [12] The sale included the Plaistow Wharf and Silvertown plants.
It is prepared using shortcrust pastry, with a thick filling made of golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or both in order to create a softer filling.
Golden Eagle Syrup was founded in 1928 by Victor and Lucy Patterson of Fayette, Alabama. Victor decided to create a mild table syrup after most available syrups irritated his stomach. Due to the lack of maple syrup, Patterson created Golden Eagle syrup from a combination of cane sugar, corn syrup, molasses, and honey. [1]