NEW
NEW
Savour’s Invertase 120ml
$49.00 inc_gst
NEW
NEW
Invertase is an enzyme that hydrolyses sucrose into a fructose/glucose mixture (invert sugar). Inv
...
ertase is used to create liquid centres in chocolates. It can also be used to prevent crystallization in ganache centers.
Instructions for liquid centres:
Put a spoonful of flavoured fondant into the centre of your chocolate shell, add a few drops of invertaste.
Cover and fill the remainder of the mould with melted chocolate.
Leave it for 1-2 days and the invertase will break the sugar in the fondant down and turn it into liquid.
When you bite into your chocolate you will get a lovely liquid centre.
Dietary Information: Vegan, kosher, halal suitable
Allergens: None. May contain traces of gluten, egg and dairy.
Instructions for liquid centres:
Put a spoonful of flavoured fondant into the centre of your chocolate shell, add a few drops of invertaste.
Cover and fill the remainder of the mould with melted chocolate.
Leave it for 1-2 days and the invertase will break the sugar in the fondant down and turn it into liquid.
When you bite into your chocolate you will get a lovely liquid centre.
Dietary Information: Vegan, kosher, halal suitable
Allergens: None. May contain traces of gluten, egg and dairy.
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