Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Matthew.Taylor

Inverted Sugar Thread: How do you use it?

Recommended Posts

So I've been looking into this stuff for quite awhile now, and today I took the time to make some. I know that Dark Invert Sugar is used in beer, and clear Invert Sugar is often used by bakers and confectioners. From what I've read it can do so things as help retain moisture, and help in making Ice Cream more smooth and improve flavor in sorbet's and Jams.

Of course, it should not be used entirely in place of sugar, as one of the things it does is make Maillard reaction (aka Browning) happen faster, and while this can be helpful in flavor and appearance, it can also lead to the outside of something browning before the inside is done (at least that is my understanding, I'm happy to be proven wrong). It is said to be best in supporting the normal sugar in a baked good or confection.

 

So the question I ask for this thread is how do you use Invert Sugar? Do you use it at all?

 

According to my reading, this link leads to the most commonly used recipe for it, if you want to try it out.

http://www.chefeddy.com/2009/11/invert-sugar/

Share this post


Link to post
Share on other sites

Invert syrup can be used to replace a portion of the sugar in most baked goods, chocolates, icings etc. to improve texture and longevity. I'd recommend it if there's anything you make that tends to dry out or crystalize before you finish eating it, or if you're giving cakes or cookies as a gift and you don't know how long they'll sit around. 

 

When I write my own recipes I often just include trimoline as 10-15% of the total sugars, with a note that it's optional most of the time. I do it because I keep some in the fridge, and it can only help. At these levels I haven't noticed anything browning too much. 

 

Invert works as a humectant (an ingredient that holds onto water and slows dehydration) and as a sugar crystal suppressor in things like icings and ganaches. It can also increase the creaminess of some things. The only downsides are that you have to have it around, and it's kind of messy and annoying to work with. I would only include it in recipes that use weight measures.

 

There's also the option of simply adding equal measures of powdered dextrose and fructose. This is much easier, but the ingredients are quite a bit more expensive. I do this for ice cream, because of the ease and because it doesn't add any additional water. 


Edited by paulraphael (log)

Notes from the underbelly

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...