On 11/10/99 at 12:03 Allen Dick wrote:
>There are naturally, some losses associated with the
>effort of converting to invert sugars
I have read that when making fondant (candy),
adding Cream of Tartar will invert the sugar.
Is it possible to use this or any other catalyst
in preparing feeding-syrup?
Regards,
Bernie Duggan
White Rock
Ogwell Cross
Denbury
Devon
England