Convert syrup

Sugar is fed by water and cane sugar enzymes, which react under certain conditions or are boiled with acid until the time and suitable temperature is cooled. The syrup can be preserved for long periods without crystallization, most of which is used in medium-sized lunar pies, sachema and various alternative sugar products. Conversion syrup contains abundant sugar and is an essential ingredient for cake. The sugar-conversion process of enzyme-based sugar cane is more mild, and brown-reactivated molasses colours (e.g. gold yellow) can be controlled depending on the actual temperature increase。