2.5lbs of sugar and 4.75 lbs of water
Let x = pounds of sugar to make 50% syrup
x/5 = 50%
x/5 =0.50
x =2.5
2.5lbs of sugar and 4.75 lbs of water
A syrup mixture of the monosaccharides glucose and fructose is known as inverted sugar syrup, also known as invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion. It is produced by hydrolytic saccharification of the disaccharide sucrose. An invert sugar is a combination whose optical rotation is the opposite of that of the original sugar.
Without the use of acids or enzymes, inverted sugar syrup can be created by heating two parts granulated sugar to one part water and simmering the mixture for five to seven minutes.
The time it takes to attain the required final temperature can be extended by adding more water, and as time passes, more inversion takes place. In general, thicker syrups are produced by higher final temperatures, while thinner syrups are produced by lower final temperatures.
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