Invert Sugar 500g

Invert sugar has a sweetening capacity of 133%. It also has important anti-crystallising characteristics, which are needed in the preparation of ice creams. 
The addition of inverted sugar stabilises the water molecules withing a product and slows down the evaporation of moisture. This can be advantageous in the preservation of chocolate fillings.
Invert sugar cannot resist temperatures above 75° unless surrounded by moist ingredients. This is one of the standard products used at Savour Chocolate and Patisserie School.