Use of invert sugar (syrup):
- bakery and confectionery products - maintains moisture and thus extends shelf life
- dough - supports the rising and softness of the product
- Turkish honey - will ensure consistency
- ganache - retains moisture
- ice creams and creams - prevents crystallization
- gingerbread, brownies - they will support browning and remain soft
Advantages of invert sugar (syrup):
- excellently soluble in water
- high sweetness
- lower caramelization point than sucrose
- prevents sugar crystallization
- lower glycemic index
- to achieve a specific degree of sweetness, a smaller amount is needed than when using sugar
- is more digestible than regular sugar
Store in a dry place. It tends to crystallize at temperatures below 12°C.
Ingredients: sugar, water
Nutritional values in 100 g: energy 1309 kJ/308 kcal, fat 0 g (of which saturated 0 g), carbohydrates 77 g, protein 0 g, salt 0 g