Savour’s Invertase 120ml

Invertase is an enzyme that hydrolyses sucrose into a fructose/glucose mixture (invert sugar). Invertase 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.