Invert sugar syrup – 375g – FunCakes Adjuvant

4,45 € tax incl.

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Thanks to invert sugar you will be able to obtain softer products and you will be able to reduce the cooking time, avoid graining and crystallization.

It is sweeter than sucrose and therefore less will be needed.

It is also a good preservative because it prevents preparations from going rancid.

It is also an excellent stabilizer for ice cream, allowing it to melt less quickly

Reference: F54435

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What is it ?

Invert sugar is a mixture of equal parts glucose and fructose. It can be obtained by an enzyme (invertase) or by an acid. By carrying out a hydrolysis you obtain this famous invert sugar.

Moreover, the same reaction occurs in our stomach when we swallow sugar.

A well-known invert sugar is honey, which is obtained from the nectar of flowers.

Its name "invert" comes from the fact that in its sucrose form polarized light deflects to the right, while the glucose-fructose mixture deflects polarized light to the left.

Be careful how much you add because invert sugar is 20% sweeter than sucrose.

Its different uses

It is resistant to desiccation (it remains soft and smooth)
Improves the texture of dough (pastries are crispier, the cake crust browns faster).
It will add softness to your recipes.
It prevents crystallization and graining (makes the texture of ice cream smoother)
It stabilizes the structure of the ice (it melts less quickly)
It increases the shelf life

Ingredients

Invert sugar syrup (100%)

Halal certified

Accessories

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