In this recipe I will show you how to make homemade Invert sugar! It is a dense liquid sugar that is widely used in industrial baking.
To make homemade invert sugar first prepare a syrup with the water and sugar. Put the water in a saucepan and heat it up to 122°F. Then add the sugar. When the syrup has reached 176°F, add the citric acid and remove the saucepan from the stove and let the preparation cool down. When the preparation reaches 150°F, add the baking soda. The bicarbonate soda produces foam, which disappears after some time. Once the invert sugar is cold, pour it into an airtight container.
Invert sugar is a dense sugar that is widely used in the bakery and pastry industry, as it has the following properties:
- Invert sugar has a 30% higher sweetening power than white sugar.
- Invert sugar has an anti-crystallizing effect and is therefore often used in ice cream. It makes crystal formation in ice cream more difficult. The ice cream becomes creamier and improves its elasticity.
- Invert sugar accelerates the fermentation of yeast dough. Yeasts feed more easily on glucose and fructose than on sucrose, so fermentation takes place faster. Doughs made with invert sugar remain tender and moist for a longer time.
- Invert sugar is very hygroscopic, so it keeps the moisture of bakery and pastry products for a longer time and extends the lifetime of them. It helps to keep them moist and tender for a long time.
Invert sugar is obtained from the hydrolysis of ordinary sugar, also called sucrose. This hydrolysis can be carried out by various methods. One of these methods is used in the recipe.
In the procedure carried out in the recipe to make homemade invert sugar, an aqueous solution of sugar or sucrose is converted into an aqueous solution of glucose + fructose. Sucrose with water is heated in a saucepan, then an acid is added, and this produces a dense solution of glucose and fructose, called invert sugar. The added baking soda has the function to neutralize the pH (the acidity of the added acid). The addition of soda is not mandatory.
Homemade invert sugar can be stored outside the refrigerator in an airtight container for 10 months.
Only part of the white sugar in our recipes can be replaced with invert sugar.
- 50-70% in bakery products (yeast dough).
- 20-25% in ice cream.
- 10-20% in pastry products made with batter (biscuits, muffins, etc.).
If we know that invert sugar sweetens 30% more than ordinary sugar, we can say that 4.58 oz (130 Grams) of white sugar equals about 3.52 oz (100 Grams) of invert sugar.
If,
4.58 oz of white sugar equal to -------------- 3.52 oz of invert sugar
then
1 oz of white sugar equals to -------------- 3.52/4.58 = 0.77 oz of invert sugar
then
3.52 oz of white sugar equal to -------------- 0.77*3.52 = 2.71 oz of invert sugar
To calculate the amount of invert sugar we need for a recipe, we need to do the following calculation:
Quantity of needed invert sugar = amount of white sugar * 3.52/4.58
Examples:
- If we want to prepare a yeast dough, we can substitute 50% of the amount of white sugar in the recipe with invert sugar. Let´s suppose that our recipe needs 10.60 oz of white sugar. We want to replace 50% of this white sugar with invert sugar, that would be 5.30 oz. We would use 5.30 oz of white sugar for the recipe and....
Quantity of needed invert sugar = 5.30 * 3.52/4.58 = 4.07 oz
...and 4.07 oz of invert sugar.
- If we want to make an ice cream recipe, we can substitute 20% of the amount of white sugar in the recipe with invert sugar. Let´s suppose that our recipe needs 14.20 oz of white sugar. We want to replace 20% of this white sugar with invert sugar, that would be 2.84 oz. We would use 11.36 oz of white sugar for the recipe and...
Quantity of needed invert sugar = 2.84 * 3.52/4.58 = 2.18 oz
...and 2.18 oz of invert sugar..
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Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glass bowls
- Portable hob
- Saucepan
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Ingredients
Directions
To make homemade invert sugar first prepare a syrup with the water and sugar. Put the water in a saucepan and heat it up to 122°F. Then add the sugar. When the syrup has reached 176°F, add the citric acid and remove the saucepan from the stove and let the preparation cool down. When the preparation reaches 150°F, add the baking soda. The bicarbonate soda produces foam, which disappears after some time. Once the invert sugar is cold, pour it into an airtight container.
Invert sugar is a dense sugar that is widely used in the bakery and pastry industry, as it has the following properties:
- Invert sugar has a 30% higher sweetening power than white sugar.
- Invert sugar has an anti-crystallizing effect and is therefore often used in ice cream. It makes crystal formation in ice cream more difficult. The ice cream becomes creamier and improves its elasticity.
- Invert sugar accelerates the fermentation of yeast dough. Yeasts feed more easily on glucose and fructose than on sucrose, so fermentation takes place faster. Doughs made with invert sugar remain tender and moist for a longer time.
- Invert sugar is very hygroscopic, so it keeps the moisture of bakery and pastry products for a longer time and extends the lifetime of them. It helps to keep them moist and tender for a long time.
Invert sugar is obtained from the hydrolysis of ordinary sugar, also called sucrose. This hydrolysis can be carried out by various methods. One of these methods is used in the recipe.
In the procedure carried out in the recipe to make homemade invert sugar, an aqueous solution of sugar or sucrose is converted into an aqueous solution of glucose + fructose. Sucrose with water is heated in a saucepan, then an acid is added, and this produces a dense solution of glucose and fructose, called invert sugar. The added baking soda has the function to neutralize the pH (the acidity of the added acid). The addition of soda is not mandatory.
Homemade invert sugar can be stored outside the refrigerator in an airtight container for 10 months.
Only part of the white sugar in our recipes can be replaced with invert sugar.
- 50-70% in bakery products (yeast dough).
- 20-25% in ice cream.
- 10-20% in pastry products made with batter (biscuits, muffins, etc.).
If we know that invert sugar sweetens 30% more than ordinary sugar, we can say that 4.58 oz (130 Grams) of white sugar equals about 3.52 oz (100 Grams) of invert sugar.
If,
4.58 oz of white sugar equal to -------------- 3.52 oz of invert sugar
then
1 oz of white sugar equals to -------------- 3.52/4.58 = 0.77 oz of invert sugar
then
3.52 oz of white sugar equal to -------------- 0.77*3.52 = 2.71 oz of invert sugar
To calculate the amount of invert sugar we need for a recipe, we need to do the following calculation:
Quantity of needed invert sugar = amount of white sugar * 3.52/4.58
Examples:
- If we want to prepare a yeast dough, we can substitute 50% of the amount of white sugar in the recipe with invert sugar. Let´s suppose that our recipe needs 10.60 oz of white sugar. We want to replace 50% of this white sugar with invert sugar, that would be 5.30 oz. We would use 5.30 oz of white sugar for the recipe and....
Quantity of needed invert sugar = 5.30 * 3.52/4.58 = 4.07 oz
...and 4.07 oz of invert sugar.
- If we want to make an ice cream recipe, we can substitute 20% of the amount of white sugar in the recipe with invert sugar. Let´s suppose that our recipe needs 14.20 oz of white sugar. We want to replace 20% of this white sugar with invert sugar, that would be 2.84 oz. We would use 11.36 oz of white sugar for the recipe and...
Quantity of needed invert sugar = 2.84 * 3.52/4.58 = 2.18 oz
...and 2.18 oz of invert sugar..
Watch the recipe video on Youtube:
By loading the video, you agree to YouTube's privacy policy.
Learn more
Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glass bowls
- Portable hob
- Saucepan
Image gallery:
What is the function of inverted sugar
Hi. Invert sugar is a dense sugar that is widely used in the bakery and pastry industry, as it has the following properties:
– Invert sugar has a 30% higher sweetening power than white sugar.
– Invert sugar has an anti-crystallizing effect and is therefore often used in ice cream. It makes crystal formation in ice cream more difficult. The ice cream becomes creamier and improves its elasticity.
– Invert sugar accelerates the fermentation of yeast dough. Yeasts feed more easily on glucose and fructose than on sucrose, so fermentation takes place faster. Doughs made with invert sugar remain tender and moist for a longer time.
– Invert sugar is very hygroscopic, so it keeps the moisture of bakery and pastry products for a longer time and extends the lifetime of them. It helps to keep them moist and tender for a long time.
Thx for your interest!
i have made this previously using another recipe that used just cream of tartar but after three attempts, each one crystallised into a solid mass after a couple of weeks. Not sure what I am doing wrong?
Hi! Thx for writing. Just try my recipe. I do it a lot and never had a crystallization. You should pay attention to de amounts of the ingredients in the recipe I use. Good luck and let me know how the result was!