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2 hours ago, Vojta said:
Please pardon a little side-branch out of main discussion here, I am just interested.
Whats the reasoning of using such amounts of invert sugar and glucose? Is it because of viscosity, sweetness level, crystalization prevention? I seek knowledge.
PS: Ï know I need to learn a lot
The glucose prevents the sugars in the chocolate from re-crystallizing and the invert sugar is there to keep it from drying out, and both sugars bind water, leading to a longer shelf life.
2 hours ago, Vojta said:
Please pardon a little side-branch out of main discussion here, I am just interested.
Whats the reasoning of using such amounts of invert sugar and glucose? Is it because of viscosity, sweetness level, crystalization prevention? I seek knowledge.
PS: Ï know I need to learn a lot
The glucose prevents the sugars in the chocolate from re-crystallizing and the invert sugar is there to keep it from drying, and both sugars bind water, leading to a longer shelf life.
