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Helps improve shelf life by retaining moisture. Keeps pastry products softer when swapping 10%-15% of Sucrose with Inverted Sugar. It also enhances & lifts natural fruit flavours and acts as 'anti-freeze' for ice cream production.
1 - 10g per kg
Inverted sugar can be the sole sweetener, but in the case of sorbet, ice cream or cakes, only 5%-10% percent of Sugar is replaced with Inverted Sugar.
Use in ganache, sorbet & ice cream.
Q: once open how long does it last?How should I store it, in glass kilner jar?
A: The best before date is usually 18-23 months. It should be stored in a cool-dry area.
Q: How much inverted sugar should be used in ganache. Would I still be able to use alcohol in the ganache.
A: At most 100g per kg - but it really depends on your recipe. You can still use alcohol in your ganache but again the amount will depend on your recipe.