Inverted Sugar for Desserts and Ice Creams - 500g

Inverted Sugar in Syrup

TheInverted Sugar in syruphas a sweetening power equal to 130% compared to that of sucrose and accentuates the taste and color of the products.

Used in ice cream parlors and professional pastry shops.

What are the benefits? It lowers the freezing point by avoiding crystallization. In baked doughs, it keeps them moist and soft for longer.

Product suitable for domestic and professional use.

Packaging: 500g

Ingredients: Refined sugar, water.

What is Invert Sugar?

Invert sugar is sucrose partially or totally transformed into glucose and fructose.

Invert sugar syrup is mainly used in ice cream and pastry making. It lowers the freezing point, has a higher affinity for water than sucrose, and therefore keeps products, especially cakes, moister. This means that cakes made with invert sugar dry out less easily when exposed to air.