The ingredients list has Belgian Candi Sugar (Blond/Clear) listed with 38 PPG. But as this is solid blocks with invert sugar, should the potential not be 46 PPG?
Is it solid, or a syrup? The syrup will be a lower ppg because of the water in solution. The carmelization also detracts from the ppg, which is why even some of the dry sugars are only 42. Correct, 46 ppg would be for 100% raw sugar.
Thanks for your reply! I notice in the ingredient list that there are separate items for syrup and candi sugar. I assumed that "candi sugar" is rocks, which is what I have. It is pure sugar, so I believe it *should* be 46 PPG.