Invert Sugar

Thanks to its composition of glucose and fructose obtained through the hydrolysis of sucrose, our Invert Sugar is a functional liquid ingredient designed to improve softness, moisture retention and texture stability in a wide range of bakery, pastry and ice cream applications. It is particularly suited for waffles, sponge cakes, biscuits and frozen desserts, ensuring consistent quality and performance in both artisanal and industrial production.

Invert Sugar helps pastries, waffles and biscuits retain moisture and stay softer for longer. Its higher sweetening power compared to standard sugar allows for reduced dosage while maintaining the same level of sweetness. It also prevents sugar crystallisation, ensuring smooth textures and improved shelf life across all sweet applications.