LorAnn Invertase - 1oz
or 4 payments of $3.94 with Info
In StockInvertase, also known as Fermvertase, is a natural enzyme used to change fondant from a solid to a liquid. It is also used in commercial baking and candy making for moisture retention. Adding invertase to candy recipes, such as fondant candy fillings, will result in liquifying the fondant over time. Invertase is used in candies like cherry cordials and cream eggs to make the creamy liquid center. It can also be used to prevent crystallization in ganache centers.
Add invertase to moist fondant, and your chocolate covered creams will be creamy and smooth after they are dipped. Typical application rate is .1 to .25 percent of total. The more invertase that is used, the quicker the reaction time (twice the invertase level will enable the reaction to take place in half the time). Alcohol and acids can negatively impact invertase. For this reason, it is best to incorporate all ingredients to fondant creams before
(7090-0500)
Kiwi Cakes - Chef Compliments - Cake Stuff - Cake Warehouse - Sweet Pea Parties - Bake Boss - Spotlight - Milly's Kitchen - Cake & Kitchen - Indulge Cake Supplies - Celebration Cakes - Build a Birthday - The Fondant Shed - Cake And Sugar Art - Cupcake Sweeties - The Cakers Pantry - Miss Bon Bon - Coast Cakes - The Party Room - The Cake Shop - Party World NZ - Look Sharp - Pixie Party Boutique
1oz |
Extra Strong Only a Few Drops Are Needed |
Gluten Free |
SKU | 7090-0500 |
Barcode # | 023535709057 |
Brand | LorAnn Oil |
Shipping Weight | 0.1000kg |
Shipping Width | 0.040m |
Shipping Height | 0.080m |
Shipping Length | 0.040m |
Shipping Cubic | 0.000128000m3 |
Unit Of Measure | ea |
Be The First To Review This Product!
Help other Kitchen Domain Cake Decorating Supplies users shop smarter by writing reviews for products you have purchased.