Inverted Sugar is a liquid blend of fructose and glucose obtained through the hydrolysis of sucrose. Widely used in professional pastry, chocolate, and ice cream applications, it acts as a humectant to retain moisture and freshness while improving texture, elasticity, and shelf life. Thanks to its higher sweetening power and anti-crystallisation properties, it is an essential ingredient for achieving smoother and more stable preparations.
Use
Ideal for soft pastries, ganaches, truffles, ice cream, sorbets, and confectionery applications, Inverted Sugar improves moisture retention, enhances creaminess, and helps maintain a smooth and stable texture over time. In frozen desserts, it lowers the freezing point to create creamier textures and improved scoopability, while in confectionery it helps prevent unwanted sugar crystallisation.
Replace approximately 10–15% of the sucrose in recipes with Inverted Sugar to improve elasticity, softness, and freshness. Incorporate directly into ganaches, truffles, pastry doughs, or ice cream bases as part of the total sugar content. Mix thoroughly to ensure even distribution throughout the preparation.
Technical
