sugar syrup

Sugar syrup is a solution of sucrose in water, used extensively across confectionery, bakery, and beverage production. It ranges from light and pourable (around 50% total solids) to thick and highly concentrated (78–80%), depending on the application. Sugar syrup serves as a base for fondants, creams, glazes, and soaking liquids, and is essential wherever granulated sugar would dissolve too slowly or unevenly.

In industrial confectionery, sugar syrups are prepared by dissolving sugar under heat and evaporating the solution to a precise concentration measured with a refractometer. The syrup may be further processed — for example, by adding acid to produce invert syrup, or by combining with glucose syrup to prevent crystallization. Flavored sugar syrups infused with vanilla, caramel, or fruit essences are widely used in cafés and the beverage industry.

Discover more about sugar syrup — including GOST recipes, concentration tables, and production tips — in the articles below.