Invert sugar syrup 72,7/67 700g (24.7oz)

description

Invert sugar or invert sugar syrup is a transparent, viscous sweetener consisting of glucose and fructose.
Perfect for making glazes, liqueurs, baked goods, sweets or lemonades, as there is no need for the tedious mixing of granulated sugar.
Can be quickly liquefied again when crystallized in a water bath.

The clear, viscous syrup produced by converting sucrose (household sugar) into its two components - glucose (dextrose) and fructose (fruit sugar). This process, known as inversion, results in a product that is both sweeter and moister than conventional granulated sugar.

Due to its special properties, invert sugar is a versatile sweetener that is ideal for a wide range of applications. It is particularly widely used in the food industry. In the production of baked goods, it provides a pleasant moistness and prolongs the freshness of baked goods. In the production of sweets and sugar glazes, it contributes to a smooth consistency without the sugar crystallizing. Invert sugar is also an advantage in the production of liqueurs and lemonades, as it offers a uniform sweetness and better solubility than granulated sugar.

Another advantage of invert sugar is its ability to liquefy again quickly and easily in a water bath or by heating if it crystallizes. This makes it particularly practical in sugar processing, as it does not behave like normal sugar and thus avoids a crystalline structure.

Thanks to its higher sweetening power and better solubility, invert sugar syrup also helps to reduce the sugar content in many products without compromising on taste. It also has an excellent ability to bind moisture, making it ideal for moist and soft products.

In our inexpensive family bottle with screw cap and practical pouring spout.

Ingredients: 1 liter of invert sugar syrup 72.7 contains 1 kg of sugar, 72.7 % dry matter 67 % invert sugar in dry matter

 

Average nutritional values per	100 ml
Energy	1241 kj 292 kcal
Fat	0 g
of which saturates	0 g
Carbohydrates	73 g
of which sugar	73 g
Protein	0 g
Salt	0 g

Brix (°Bx) : 77,3 ± 0,3
Sugar Spectrum i. TS:
Saccharose (%) : 40 ± 5
Invert Sugar (%) : 60 ± 5