Stroop for stroopwafels - how to work with it

Sticky stuff, the syrup. 
That doesn't make it so easy to work with. 

How to work with syrup for stroopwafels? 

If you buy a bucket of syrup, you must first heat the contents before you can pour it into the syrup pan. 

A colleague gave the tip: 
Wet your hands, grab the syrup in the bucket and pour it over. 
Hmmm... That should be better. 

Our tips; 
Heat the syrup in the open bucket in the microwave on the lowest setting for about 20 minutes. 
This of course depends on the power of the microwave. 
Stir the syrup once halfway through. 

Or 
Place the closed bucket of syrup in a larger bucket and fill it with hot water
to the top of the syrup bucket. 
Cover the large bucket and let it sit for about 18 minutes before pouring the stroop into the syrup pan. 

And... Good tip from one of our customers: 
Place the closed syrup bucket in the professional dishwasher, 
do two rinses and the syrup will slide out of the bucket. 
The dishwasher rinses at 80 degrees so that the bucket gets warm. 
That's ready in 5 minutes. 

Use syrup at a temperature between 50 degrees and max 70 degrees. 
Is the syrup still too thick at 70 degrees? 
mix in a little warm/hot water to make the stroop thinner

Syrup can be reheated every day. 
Syrup has a shelf life of up to 3 months from production.

Preferably use an induction hob. 

Startup: Place the syrup pan on the induction hob at 95 degrees for 14 minutes. 
Then set the temperature back to 90 or 85 degrees. 
The syrup will then remain 60 to 70 degrees.