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  Invert Sugar

  Posted by Sahmini A/P Sandra Lingam on December 4, 2024 at 18:50

  Hi Team,how to prepare invert sugar ? Can i get receipe for this.Thank you

  Sussan ScoolinaryTeam replied 1 month ago 3 Members · 3 Replies
• 3 Replies

• 

  Sussan ScoolinaryTeam

  Administrator

  December 4, 2024 at 20:07

  Hi, Sahmini A/P Sandra Lingam!

  Welcome to the Scoolinary community, and thank you for your question.

  Of course! Here’s a recipe for homemade invert sugar that you can easily prepare at home.

  Homemade Invert Sugar Recipe

  ▪️Ingredients:

  375 g of sugar

  150 ml of mineral water

  1 teaspoon of lemon juice

  1 level teaspoon of baking soda

  You’ll also need a kitchen thermometer.

  ▪️Preparation:

  – Combine the water, sugar, and lemon juice in a saucepan. Stir gently to mix, ensuring no sugar residue or splashes remain on the edges.

  -Place the saucepan over medium-high heat and use the thermometer to monitor the temperature. Once it reaches 100°C (212°F), remove it from the heat.

  -Allow it to cool until the syrup reaches 50°C (122°F), which should take about 15 minutes. At that point, add the baking soda and stir well.

  – As it cools further, a whitish layer will form on the surface. Skim this off with a spoon, and once completely cooled, store the invert sugar in a clean, airtight glass jar.

  ▪️Storage:

  In a sterilized airtight glass jar, it can be kept in the fridge for up to 12 months.

  We hope this information is helpful.

  Best regards!

• 

  Zenobia Chacko

  Member

  December 4, 2024 at 20:49

  Honey is also an invert sugar

  • 

    Sussan ScoolinaryTeam

    Administrator

    December 4, 2024 at 21:46

    Hi Zenobia.

    Correct! Honey is a type of natural invert sugar, as it contains a mixture of glucose and fructose, which are the components of invert sugar. However, honey has a distinct flavor that can influence the taste of desserts, which is why we use invert sugar to maintain the flavor profile of the desserts.

    In pastry, invert sugar is used for its humectant properties, its ability to prevent crystallization, and to improve the texture and color of products. If you prefer not to alter the flavor of your desserts, using commercial invert sugar could be a better option, as it doesn’t have the strong taste of honey.

    In summary, if the flavor of honey is a concern, it’s best to use invert sugar instead of honey, especially in recipes where a neutral flavor is crucial.

    Best regards.

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