Use Sosa Home Chef Inverted Sugar in the preparation of fudge, jellies, ganache, sorbets and ice cream. This is a sugar that reduces crystallisation and gives you a smoother taste than other alternative sugars. You can also use it in chocolate and fudge fillings to provide a softness and moistness.
Inverted sugar is a combination of glucose and fructose, and can taste sweeter than table sugar. As well as its use as a sweetener, inverted sugar is hygroscopic which means that it reduces the amount of available water in food preparations. This lowers the spread of bacteria so it can act as a preservative in baking. It also behaves like an ‘anti-freeze’ in ice cream.
As well as its role in increasing tenderness and moistness in desserts, it can also intensify aromas, particularly in sorbets and ganache. You can add it to doughs to speed up the fermentation of yeast.
Ingredients: Invert sugar
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