.

Hygroscopic sugar which shares many features with honey but has a more liquid consistency.
Laped inverted sugar has a solid content of 70% with inversion (by acid hydrolysis) higher than 99%.
Its ability to retain water and its anti-crystallizing power, can slow down food’s ageing process and retain the product’s softness for a longer time.
Its PAC (Potere Anti Congelante, anti-freezing power) makes it possible to use Laped 70% inverted sugar in ice cream bases whenever it is necessary to lower the freezing point or in frozen desserts, mousses and frozen cakes.
This syrup can be used to replace honey if you do not like honey’s colour or taste. Inverted sugar improves the leavening process and can be used in all confectionery recipes, replacing from 5 to 20% of the recipe’s sucrose content. It is however necessary to recalculate the weight as inverted sugar’s sweetening power is 130% compared to sucrose.
In addition to that, the use of Laped inverted sugar in recipes allows a homogeneous baking with a regular distribution of sugar colours and no stains.