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Inverted Sugar Syrup – 81% Solid Content (Laped)
Hygroscopic sugar with characteristics similar to honey.
Laped inverted sugar has a solid content of 81% with inversion (by acid hydrolysis) higher than 99%.
Its ability to retain water and its anti-crystallizing power, can slow down food’s aging process and retain the product’s softness for a longer time.
This syrup can be used to replace honey if you do not like honey’s colour or taste.
Inverted sugar improves the leavening process and can be used in all confectionery recipes, replacing from 5 to 20% of the recipe’s sucrose content. It is however necessary to recalculate the weight as inverted sugar’s sweetening power is 130% compared to sucrose.
Invert sugar has a PAC (Potere Anti Congelante, anti-freezing power) almost twice as high as that of sucrose, which makes it particularly useful in frozen products, such as dairy ice creams, mousses and ganache.
In addition to that, the use of Laped inverted sugar in recipes allows a homogeneous baking with a regular distribution of sugar colours and no stains.