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Savour
Invert Sugar 500g
$37.50
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.
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.
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