Admin
Invert syrup

Invert syrup serves as a substitute for molasses, as it has anti-crystallization properties.
Invert syrup is an aqueous solution of a mixture of equal amounts of glucose and fructose.

Receive inverted syrup by heating an aqueous solution of sugar with an acid, while an inversion process occurs, which consists in the splitting of sucrose into fructose and glucose (by acidic or enzymatic hydrolysis of sucrose). For inversion, acids are used: hydrochloric, citric, lactic, acetic.

Inverted syrup, in addition to glucose and fructose, usually contains a certain amount of the remaining (non-hydrolyzed) sucrose, as well as decomposition and condensation products.
Sweetness invert syrup is 120% relative to sucrose.
Invert syrup is often added to confectionery to replace molasses.

Home cooking

For cooking invert for every 100 parts of sugar, 44 parts of water are taken (accordingly, the proportions are kept for a smaller volume of syrup). A solution of sugar in hot water, while stirring, is brought to a boil, then acid is added and boiled for 25-30 minutes, to a temperature of 107-108 degrees, corresponding to the sample on a medium thread - drip a few drops from a spoon into cold water.
If "strings" are formed in the input, the syrup is ready. After cooking, the syrup is cooled to 80-90 degrees and neutralized with a solution of bicarbonate of soda.

Neutralization is not always done. It is mandatory if the inversion is performed with hydrochloric acid, and in the case of inversion with organic acids - in the case of a sour syrup.
To neutralize invert syrup, bicarbonate of soda is consumed per 1 kg of sugar: 4 gr. lactic acid of 55% concentration, 0.3 g for concentrated hydrochloric acid, 4.2 g. for crystalline citric acid.
Soda is added to the syrup in the form of a 10% solution. At the same time, violent foaming is observed. After cooling, the syrup can be used.

At a temperature of 16-20 degrees, the syrup can be stored for a month or more. It must be stored in metal containers - tinned, aluminum or stainless steel.

Inverted the syrup is highly hygroscopic, and this property limits its use in the production of caramel.

The chemical properties of invert syrup are determined by the properties of glucose and fructose, its constituents.

When the syrup is heated, the glucose and fructose contained in it undergo decomposition with the formation of products of increased color. This process is especially intense in an alkaline environment.
Admin
Invert syrup

Sugar - 3/4 cup sugar
Water - 0.5 cups
Vinegar 3% - 0.5 tsp

Output - 200 grams

Dissolve the sugar in water, heat, bring to a boil, remove the foam, cool slightly, add vinegar and, stirring, cook the syrup over low heat for 20-30 minutes, and then cool.

Invert syrup is 10% sweeter than regular sugar syrup. It is very hygroscopic.

Pastries cooked with invert syrup do not stale for a long time
Pinagri
Admin, thank you for replacing molasses!
Today I made marshmallows, or rather, marshmallow, and your syrup was great for me!
I want to clarify, 3/4 cup of sugar is 150 grams, and 0.5 cup of water is 120 ml?

Admin
Nice to hear it, thanks!

Typically a 250 ml beaker is used.
Alena
Has anyone tried making invert syrup in a bread maker / slow cooker
Admin
Quote: Alena

Has anyone tried making invert syrup in a bread maker / slow cooker

This is not advisable! There are reviews that buckets of x / ovens, in particular the shaft itself, has a negative attitude towards cooking jam and sugar syrup
Waist
Quote: Admin
At a temperature of 16-20 degrees, the syrup can be stored for a month or more. It must be stored in metal containers - tinned, aluminum or stainless steel.
And in the glass ???
Admin

Natasha, I think that glass will do too, it is a neutral material
Waist
Thank you Tatiana!
I thought in principle to store it as written above. It's easier for me to store in a glass jar or bottle. The store generally sells molasses and honey in plastic "squeezers", there are covers with dispensers, something like this

🔗

It is very convenient to use.
Here I look at the emptying bottle and think:
"Maybe well them, jars, in a plastic bottle of honey and that's it"
If you pour in the cooled syrup, what will not happen?
Natalisha
Quote: Admin
Pastries cooked with invert syrup do not stale for a long time
TatyanaThanks for the syrup recipe. Is sugar replaced in bread baking? What is the dosage of syrup for 500 g flour?
Admin

Invert syrup is used in bread dough like glucose:
Glucose syrup is added to the dough in a proportion of 2-4% to flour to prevent staleness, and in an amount up to 8% to confectionery dough to reduce the crystallization of sugars.
Natalisha
Tatyana, but add sugar to the dough anyway?
Kara
Natalya, as I understand it, you need a recipe for invert syrup. Take a look HERE
Natalisha
Irina, there is no recipe here above. I wanted to know how it is added to bread and is sugar needed in the dough?
Admin

Instead of sugar! Otherwise, you get a double portion of sweet sugar.
Natalisha
Admin, I will know everything now.
Natalisha
I cooked the syrup and poured it into a jar, it stood and hardened. What did I do wrong?
Admin

Most likely the syrup is overcooked in time and consistency. While hot it is liquid, when it cools it thickens or becomes stone.
Natalisha
She let the syrup with vinegar boil and then boiled it over low heat for 25 minutes.


Added on Friday 02 Dec 2016 09:42 PM

As a result, it must be very liquid?


Added Saturday 03 Dec 2016 11:46 AM

Irina, you will need to try it according to your recipe.
Olga VB
Quote: Waist
I thought in principle to store it as written above. It's easier for me to store in a glass jar or bottle. In the store, molasses and honey are generally sold in plastic "squeezers", there are lids with dispensers,
It is very convenient to use.
Here I look at the emptying bottle and think:
"Maybe well them, jars, in a plastic bottle of honey and that's it"
If you pour in the cooled syrup, what will not happen?
Nobody answered this question, but I'm just boiling inverter syrup and wondering if it can be stored in a plastic bottle
Girls who bought ready-made in plastic, is there any shelf life indicated?
Elena-Lena
Good day. I searched so much and you just found information on how much to add invert syrup to baked goods. But something is still not clear, is it used in the same way as glucose? 2-4% for savory products and 8% for sweet products? It turns out in confectionery sweet products, the added syrup, blocks the crystallization in the dough, including the added simple sugar? And in sweets, where there is a lot of sugar, how much should it be reduced (sugar), after all, invert syrup is sweet, so that it doesn't turn out too sweet? For example, we added 40g of syrup to 500g of flour, and 200g of sugar according to the recipe, how much should we reduce? I'm thinking about 20 g, probably the syrup still consists of water. And can both invert syrup and glucose be used together in a dough?
Admin

Lena, we have a large section of the School of Pastry Chefs, there they will better advise on this issue
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=646.0
Elena-Lena
Thank you




Of course, I'll look there, but I don't think I'll find an answer there, there are still more cakes and all that stuff, but I needed it for yeast dough, such as bread, sweet pastries from it.Although purely on the confectionery line, the same will probably be interesting
Admin

If only for bread, then use the tips from this topic

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