LorAnn Invertase - 1oz

WAS $17.50
RRP $20.20
NOW $14.00
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00:00 am, 30 November 2024

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Oil Based Flavouring For Adding a Bit More Taste to Your Baking, Icing & Cooking Will Mix in Perfectly With Any Butter or Oil Based Recipe

Invertase, 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)

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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

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