Maybe a simple question ... if we have a saturated water - sugar solution ratio (I mean 1 unit water and approximately 2 units sugar at 20 C and the water here not absorbed by the nonfat cocoa solids) in a ganache recipe, would adding more sugar in any form decrease the water activity (aw) reading?
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Maybe a simple question ... if we have a saturated water - sugar solution (I mean 1 unit water and approximately 2 units sugar at 20 C and the water here not absorbed by the nonfat cocoa solids) in a ganache recipe, would adding more sugar in any form decrease the water activity (aw) reading?
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