Features
InvS has a very easy application and dissolution, giving elasticity and tenderness to sweet elaborations. All in all, it is a sweetener with a valuable moisturizing and preservative effect.
PAC 190%
POD 125%
Solids 70%
72ºBrix
Presentation in liquid paste, texture of dense syrup.
Applications
InvS preserves pastries and doughs (getting a more tender result). It is an essential anti crystallizer for ice in the preparation of ice cream and sorbets. It maintains moisture in ganaches and truffles. It accelerates the fermentation of doughs with yeast.
Fermented doughs: Replace up to 50% of sucrose with InvS .
Ice cream: Replace up to 30% of sucrose with InvS .
Cookies: 20% of sucrose is replaced by InvS .
Curiosities
It is obtained by a chemical reaction (hydrolysis) of sucrose, which is broken down into the basic elements that make it up, fructose and glucose. The hydrolysis of sugar chains can be obtained by several methods, the most effective being the addition of acidity (lemon juice) at high temperature or enzymatic catalysis (invertase).
Dosage
Q/S
