Enzyme that breaks down sucrose into glucose and fructose.
Invert sugars are obtained, and sweetens products by enhancing their own sugars.
Powdered invertase enzyme that breaks down sucrose into glucose and fructose.
Invert sugars are obtained, and sweeten products by enhancing their own sugars.
Used to make chocolates with a liquid interior.
Invertase only works on sucrose; it will only work with products that contain it .
How to use:
Mix with the sugar or fondant and leave at room temperature or vacuum-impregnate the product.
|SHELF LIFE||Best before 24 months.|
|STORAGE||Store in a cool and dry place away from direct sunlight, at a temperature below 25°C. It should not be placed directly on the floor.|
|87506 Spec Sheet||Download|