What You Need to Know
During cooking the sucrose in the syrup undergoes inversion to glucose and fructose, while careful temperature control prevents premature crystallisation and caramelisation. The addition of rose‑water lowers the pH to inhibit further inversion, and cooling to 30‑35 °C stabilises the paste before shaping. Residual almond oil and moisture must be minimized to avoid greasy texture and microbial spoilage.
The Science
Primary Reaction
Sucrose inversion and crystallisation control during sugar syrup cooking and almond paste mixing