Invert sugar
Products
Information
Invert sugar is a mixture of glucose and fructose, obtained by hydrolysing sucrose. This process produces a liquid that offers an ideal solution for both fluffy waffles and pillowy sponge cakes, as well as soft biscuits and smooth ice creams.
Characteristics and advantages:
-Invert sugar helps pastries, waffles, and biscuits to retain moisture and stay softer for longer.
-Its sweetening power is superior to that of classic sugar, which means less is needed for the same, sweet taste.
-Baked goods made with invert sugar stay fresh for longer as the sugar cannot recrystallise.
-Invert sugar prevents the formation of sugar crystals, making it ideal for all your sweet treats.
Ingredients - Main Group
Sugars
Ingredients - Full list
Other Sugars
Product Applications
BakeryConfectionaryDesserts / Ice Cream
