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On 12/3/2020 at 5:19 PM, Rajala said:So I was reading about invert sugar in ganaches. I also read that heating invert sugar above 70° will stop it from helping lowering the AW of the product. What happens above 70°? Does some sugar stuff melt?
Were you reading about it in Wybauw?
Above 70º invertase becomes in activated (it's an enzyme, a protein) however I don't believe that invert sugar suffers the same fate. I think there was some confusion.
On 12/3/2020 at 5:19 PM, Rajala said:So I was reading about invert sugar in ganaches. I also read that heating invert sugar above 70° will stop it from helping lowering the AW of the product. What happens above 70°? Does some sugar stuff melt?
Were you reading about it in Wybauw?
Above 70º invertase becomes in activated (it's an enzyme, a protein) however I don't believe that invert sugar suffers the same fate. I think there was some confusion.
