Seventy% - Topic: Honey / Corn Syrup http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/ Simple:Press Version 4.5.0 debc on Honey / Corn Syrup http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7765 Ingredients http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7765 Thanks for all advice!!!

]]> Thu, 23 Mar 2006 16:00:06 +0000 Hans-Peter Rot on Honey / Corn Syrup http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7764 Ingredients http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7764 Go here:

http://www.seventypercent.com/forum/topic.asp?TOPIC_ID=461&SearchTerms=invert,sugar

Most inquiries of invert sugar should be covered there.

]]> Tue, 21 Mar 2006 01:05:01 +0000 patsikes on Honey / Corn Syrup http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7763 Ingredients http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7763 It is an enzyme that actually causes the sugar that is in the ganache to invert.

Here is the definition from wikipidia.com:
Invertase (or officially beta-fructofuranosidase) is the enzyme used by bees to convert nectar into honey. In its industrial or confectionery form, it is derived from yeast. Confectioners, like bees, use it to split sucrose into fructose and glucose and also to improve the shelf life of their products (honey has been found unspoiled in the Egyptian Pyramids).

Not very techy about food science, just from what I have read in the past.

I use about 1/4 t for a ganache made with 1lb of chocolate.

Patrick Sikes
P.S. I Love You Fine Chocolates
http://www.psiloveyouchocolates.com

]]> Mon, 20 Mar 2006 20:09:52 +0000 debc on Honey / Corn Syrup http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7762 Ingredients http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7762 patsikes,

does invertase same as invert sugar?

debc

]]> Mon, 20 Mar 2006 15:52:15 +0000 patsikes on Honey / Corn Syrup http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7761 Ingredients http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7761 I prefer the invertase route if you are just looking for a bit of a shelf life extension. It just converts the sugar that is already present in the genache rather that adding new sweetness.

Patrick Sikes
P.S. I Love You Fine Chocolates
http://www.psiloveyouchocolates.com

]]> Mon, 20 Mar 2006 15:30:25 +0000 debc on Honey / Corn Syrup http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7760 Ingredients http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7760 You are right. Thank you for your advice again.

]]> Mon, 20 Mar 2006 03:12:41 +0000 Sebastian on Honey / Corn Syrup http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7759 Ingredients http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7759 realistically you'll only be adding a small amount of corn syrup, not enough to affect texture significantly. Perhaps you've got a more sensitive taster than i, so the proof will be in your first batch, but i'd not expect significant differences.

]]> Sun, 19 Mar 2006 20:19:06 +0000 debc on Honey / Corn Syrup http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7758 Ingredients http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7758 Thank you for the advice from both of you.

I understand that corn syrup contains more liquid/water than honey. Do I have to reduce/increase the other ingredients in the recipe in order to maintain the same consistency?

Thanks again!

]]> Sun, 19 Mar 2006 13:21:17 +0000 Hans-Peter Rot on Honey / Corn Syrup http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7757 Ingredients http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7757 Just don't use golden syrup. If you do, then prepare for a stronger sweetness.

]]> Sat, 18 Mar 2006 16:29:02 +0000 Sebastian on Honey / Corn Syrup http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7756 Ingredients http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p7756 Yes, corn s yrup will extend the shelf life. You can also add invert sugar or invertase.

]]> Sat, 18 Mar 2006 13:55:08 +0000 debc on Honey / Corn Syrup http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p748 Ingredients http://www.seventypercent.com/forum/ingredients/honey--corn-syrup/#p748 When making truffles, I always add honey to extend the shelf life of the truffles. However, I found that whenever I added the honey, the truffles taste a little bit too sweet. Can I use corn syrup instead in order to reduce the sweetness? Any effect on the shelf life if I do so?

Thanks advance for the advice!!!

]]> Sat, 18 Mar 2006 13:39:27 +0000