Pastry
Imverted sugar syrup

Transparent liquid syrup for total or part replacement of sugar.

Recipe

Group Weight / Volume
Imverted sugar syrup 1.500 g
Glycose syrup 500 g
Tap water 0-300 g

Preparation

    Boil the imverted sugar syrup, the glycose and the water and stir constantly. It is recommended to first add 300 g of water boil the syrup so as to obtain the desired dilution.

    Check the syrup degrees before stop boiling.

    Use the hot syrup to syrup cool or cool syrup to syrup hot products.

Imverted sugar syrup