Simple Syrup

• Simple syrup is used to keep sponge in cakes moist. The density of the simple syrup as we know is said to be at (30 degrees Baumé/ºB. = 63% sugar/º57.4 Brix*). However, in reality simple syrup is at 26.5ºB. To get it to 30ºB, the accurate recipe should rather be calculated as so: 1000g water for 1700 sugar; a glaze like syrup which is not sought to have in the pastry production.

  *Degrees Brix (°Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass.

  To keep it ''simple syrup'' we always use the following ratio formula of 1000 water and 1350g sugar. Simple syrup is then readjusted according to the recipe. In the sorbet industry for instance, in order to get the right texture once a sorbet is churned, simple syrup is added to the fruit puree or juice and its density is measured out using a Baumé scale.

  To moisturize a sponge, the density of the syrup should be lowered by about 30/40% to 16ºBaumé/º36 Bx (1000x0.575 =575g sugar). To get to this point, the simple syrup is then diluted with fruit puree, juice, water and alcohol in some cases; commonly called punch/cocktail. Loosen up simple syrup does 2 things: it penetrates sponges through and lowers sugar cake content.

  Punch should be used at room temperature or warm for rum baba for instance.
  

Simple Syrup

• Already used and dried vanilla pods can be thrown in the syrup instead of using fresh vanilla beans. Bring to boil water and sugar, and stir it up making sure sugar is melted. Let cool and refrigerate for up to a month. Reboil syrup if not used after a week. Readjust density according to the recipe.