Format
1,4kg
Format
7kg
Invert Sugar is a liquid mixture of fructose and glucose obtained by the hydrolysis of sucrose. It is a humectant ingredient that helps to maintain moisture and freshness in pastries, ganaches and truffles. It also acts as an antifreeze in ice cream, improving the texture of sorbets and ice creams. With a higher sweetening power than common sugar, it is used to partially replace sucrose in recipes.
Substitute 10-15% of sucrose for Invert Sugar in pastry recipes to improve moisture and elasticity. Incorporate directly in ganaches and truffles to keep them fresh and soft. In ice cream, add as part of total sugars to reduce the freezing point and achieve creamier textures.
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