INVERTED SUGAR

Format: 1,4kg
Code 48663
Packaging 6u
Format: 7kg
Code 41435
Packaging 2u
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.
Mode of use
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.
Dosage
quantum satis
Perfect for tender and elastic pastries, ganaches and truffles with soft and moist texture. In ice cream, it improves the creaminess and stability of ice creams and sorbets, while in confectionery it helps to prevent sugar crystallization.
Elaborations
Possible
Elaborations
Products
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