Sosa Inverted Sugar 1.4kg

Invert Sugar

Sosa Inverted Sugar 1.4kg is a versatile liquid sweetener used by professional chefs and bakers to improve texture, boost flavour and extend shelf life in a range of recipes. Made by breaking down sucrose into glucose and fructose, this syrup has a smooth consistency and a higher moisture-retention capacity than standard sugar.

Inverted sugar helps keep baked goods softer for longer and prevents crystallisation in ice cream and ganache. It is ideal for adding to recipes where maintaining freshness and mouthfeel is important, such as sponge cakes, frozen desserts and fillings. You can use it as a full or partial sugar replacement, typically swapping out 5 to 15 percent of the sucrose depending on the recipe.

Sosa Inverted Sugar also enhances fruit flavours, making it an excellent choice for sorbets and fruit-based preparations. It functions as a natural anti-freeze in frozen desserts, giving them a smoother finish and more consistent texture straight from the freezer.

Key Features

• Liquid sweetener made from glucose and fructose.
• Improves moisture retention in baked goods and pastry.
• Enhances fruit flavours in sorbet and ice cream.
• Helps prevent crystallisation in ganache and frozen desserts.
• Can extend shelf life and maintain softness in cakes and sponges.
• Recommended for partial sugar substitution (5 to 15 percent).
• Size: 1.4kg

Recipe Inspiration

• Moist Chocolate Sponge: Replace 10 percent of sugar with Sosa Inverted Sugar for a cake that stays soft and moist even after a few days.
• Raspberry Sorbet: Blend raspberry purée with a small portion of inverted sugar to brighten the flavour and reduce iciness when frozen.
• Chocolate Ganache: Incorporate inverted sugar into your cream and chocolate mixture to maintain a smooth texture and extend shelf life.
• Vanilla Ice Cream: Use 5 to 10 percent inverted sugar in your base to reduce crystallisation and give your homemade ice cream a creamy scoop.

What is the purpose of inverted sugar in baking?

Inverted sugar helps baked goods retain moisture, resulting in a softer texture and longer shelf life. It also slightly boosts sweetness and improves mouthfeel.

Can I use Sosa Inverted Sugar in place of all the sugar in a recipe?

While you can, it’s best used to replace only 5 to 15 percent of sugar in cakes, sorbets and frozen desserts to gain the benefits without changing the structure too much.

Does inverted sugar make a difference in ice cream?

Yes, it acts as a natural anti-freeze, helping reduce ice crystals and giving a smoother, creamier texture when frozen.

Ingredients:

Inverted sugar.

Allergens highlighted in BOLD.

Allergen Statement On Pack: May contain traces amounts of Eggs, peanuts, soy and soy based products, milk and its derivatives, nuts, celery, mustard, sesame, sulphites

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.