Recipes

How to make invert sugar

Pin
Send
Share
Send
Send


Image: seraporrecetas.om

The invert sugar It is the result of a chemical reaction of acid hydrolysis, also known as enzymatic inversion. When this reaction occurs, sugar breaks down into its two main elements, glucose and fructose, resulting in a liquid and colorless sugar. This type of sweetener is used, above all, to make ice cream, biscuits, cakes and other pastry products since its composition allows it not to crystallize, maintaining the original texture of the dessert for longer. Keep reading this article and discover how to make invert sugar.

45 minutes Low difficulty Ingredients:
  • 150 ml of mineral water
  • 350 g of common sugar
  • Gasifier or gaseous envelopes
You may also be interested: How to replace sugar Steps to follow to make this recipe: 1

The first thing we are going to do is prepare all the ingredients for the invert sugar. It is recommended that the water be mineral so that the result is the desired one. As for the envelopes, you can find them in any supermarket and pastry shops. They usually come in two envelopes, one with a bicarbonate base (usually purple) and one with a tartaric acid content (white). We will only need one of each.

2

Now that you have everything, take a pot or saucepan and add the sugar, the Water and the acid envelope (white), and heat it over medium heat until it boils. It is important that you remove the key with a spoon or spatula to prevent sticking and accelerate the dissolution process.

Image: cocinaycomparte.com3

When it reaches the boiling point, remove it from the heat and let it cool. It must reach a temperature of 50ºC. If you do not have a thermometer, carefully insert your finger and, when it is hot but does not burn, it will be ready. So, add the second envelope, the bicarbonate (purple).

4

When you pour the contents of the second envelope you will see that a foamy layer is created, do not worry because it will disappear when the invert sugar is completely cold. Once it has disappeared, enter it in jars with airtight seal and reserve it in a place where direct sunlight does not reach.

5

And ready! You already have your homemade invert sugar Ready to use in your favorite desserts. As you can see, the recipe is very simple and it will hardly take you time to prepare it. If you have not tried it yet, do not hesitate to use it to make ice cream and biscuits, the result is spectacular.

Image: juanideanasevilla.com

If you want to read more articles similar to How to make invert sugarWe recommend that you enter our Food and Drink category.

Pin
Send
Share
Send
Send