Description
Also known as Trimoline, invert sugar is a translucent, whitish paste with a very sweet taste. It's a mixture of glucose and fructose, obtained by hydrolysis of sucrose, and is used to make soft cakes and crisp pastries.
Why use invert sugar ?
Invert sugar syrup is used by professional chefs for its higher sweetening power than sucrose (around 20%), for its ability to absorb moisture and resist drying (it remains soft and smooth), and because it cuts cooking times.
