Invert sugar, 210 g

Invert sugar, 210 g

Invert sugar is the perfect helper when it comes to making syrup, ice cream, sorbet, liqueur or cocktails. Unlike normal sugar, the viscous, yellowish mass hardly crystallizes, resulting in a particularly soft and creamy consistency. It is made from cane sugar, which is crystallized with a little water and acid. The so-called cane sugar inversion creates fruit and grape sugar and a honey-like mass is formed, which, however, does not have its own taste and is thus better suited for various treats.

Invert sugar - application

Invert sugar is sticky and thick, usually boiled with all or part of the mass, so it dissolves nicely. When the mass cools, it thus ensures uniform crystallization and gives a nice creaminess.

Invert sugar is particularly important for ice cream and sorbets. With only about 40 g per 1 l of mass, you ensure a wonderfully soft and creamy consistency. To do this, boil the invert sugar with the liquid, the sugar and any other ingredients and let everything cool down a bit before you add 4 g of invert sugar. Binder added to the mixture. The cold mass is then best frozen in a self-cooling ice cream machine or otherwise placed in the freezer with a bowl and stirred in between.

If you want to make syrup, liqueur or something similar, you can heat all the ingredients together and then process them according to the recipe. The invert sugar has no taste of its own, so it will only sweeten a little. However, the taste of the liquid produced is not affected, as would be the case with honey, for example.

Invert sugar consists of fructose and glucose, which is formed by the conversion of granulated sugar (sucrose). Crystalline sugar is transformed into a honey-like substance with the help of water and few acids in the cane sugar inversion.

High quality and professionally produced invert sugar is a viscous, light-colored liquid with 80% sugar content and over 97% invert sugar content after cane sugar inversion.

Invert sugar has the great advantage that this sugar crystallizes massively less. Invert sugar is therefore used for sorbets, ice creams, liqueurs, cocktails and syrups, because crystallization is not desired in any way and reduces the quality of the products.

Glacé courses at miniSchoggi

At the hot summer times we need a delicious alternative to chocolate. But we want to stay true to ourselves and create among other things in our Glacé course a chocolate ice cream. To be more precise, a miniSchoggi ice cream. You want to learn how to make a delicious ice cream or sorbet? Then you are very welcome in our ice cream course!