The Riff-Raff Element Posted November 13, 2004 Share Posted November 13, 2004 Or rather "sirop de sucre roux" or perhaps even "sirop de sucre inverti". To be fair to the nice bloke in Le Clerc, he knew exactly what I meant, but he didn't have any in the store and had no idea where I might obtain any, even though (as we both agreed) it is clearly used a great deal in food processing. His best advice was to contact Béghin Say (suger refiners to the gentry), though he pointed out that I may be expected to buy it by the tonne. I only want a couple of kilos - anyone got any ideas? I'd rather not have to seek out imported Tate & Lyle since I'd rather not have to pay silly money for a basic ingredient. Advice on a source of molassis (sp?) would also be appreciated. Link to comment Share on other sites More sharing options...
Dick Smith Posted November 13, 2004 Share Posted November 13, 2004 I have heard that it is available in some branches of Intermarché. Link to comment Share on other sites More sharing options...
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