Sosa Invert Sugar is made from fructose and glucose, used as a preservative, crystallization inhibitor, and smoothing agent. It can be used in pastries, viennoiseries, ice cream, confectionery, butter creams, and soaking syrups. Invert sugar resists humidity, acts as an anti-oxidant, increases caramelization, improves texture, preserves aroma, flavor and color.
Shelf Life: 24 months
Composition: Crystallised invert sugar syrup
Technical Characteristics: 72B, SP 125%, AFP 190%
Pack Size: 1.4 kg
Storage Recommendation: Keep at 59-77F (15-25C), in a dry place out of light, in original packaging until use and closed.