Inverted Sugar Syrup
70% / 81%
Maximum inversion (99,2% +/- 0,7)
Improves leavening
70% solid content, 30% water / 81% solid content, 19% water. This sugar syrup has honey-like properties and an inversion level of about 99% (99.2% +/- 0,7). It is used in pastry, ice-cream, and chocolate making. Its application helps retain water, slowing the aging process, improves leavening, makes doughs softer and more elastic, creates stable (anti-crystallizing) praline ganache, makes ice-cream easier to scoop, substitutes honey when desired, and enhances the cuttability of semifreddos and mousses.
Sweetening power: 1,3 / Anti-freezing power: 1,8