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Inverted Sugar 2

The document provides a recipe for making inverted sugar, a key ingredient in patisserie and chocolate recipes, using water, caster sugar, and citric acid. It outlines the method, equipment needed, and notes on the properties and uses of inverted sugar, including its sweetness and moisture-retaining capabilities. The recipe yields 1500g of inverted sugar, which can be stored in the refrigerator for up to 6 months.

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nadine marchand
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3K views3 pages

Inverted Sugar 2

The document provides a recipe for making inverted sugar, a key ingredient in patisserie and chocolate recipes, using water, caster sugar, and citric acid. It outlines the method, equipment needed, and notes on the properties and uses of inverted sugar, including its sweetness and moisture-retaining capabilities. The recipe yields 1500g of inverted sugar, which can be stored in the refrigerator for up to 6 months.

Uploaded by

nadine marchand
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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INVERTED SUGAR  RECIPE BY

KIRSTEN TIBBALLS
Inverted sugar is a staple ingredient in many patisserie and chocolate recipes but


can sometimes be difficult to source. In this week’s online class, Kirsten teaches
you how to make inverted sugar with 3 simple, easy to access ingredients.
BEGINNER


30 MINS

MAKES 1500g

INVERTED SUGAR
METHOD
INGREDIENTS

480g (16.93oz) water Ensure your saucepan and utensils are clean and free from any
1000g (35.27oz) caster (superfine) sugar impurities. Place the water, sugar and citric acid into the sauce-
1g (0.04oz) citric acid  pan. Bring to the boil over medium heat, stirring only until the
sugar has dissolved. Reduce the heat to low and allow to gently
EQUIPMENT boil. Brush the sides of the saucepan with water to remove any
sugar crystals as required. Remove the syrup from the heat
spatula once it reaches 114°C (237°F), this should take approximately
pastry brush 25-30 minutes. Once the bubbles dissipate, pour the inverted
thermometer sugar into a clean heat-proof container. Allow the inverted sugar
to cool completely at room temperature without agitating or
moving it. Once completely cooled, seal the container with the
lid and store in the refrigerator.

The inverted sugar will last up to 6 months refrigerated in a


sealed container.

 SUBSTITUTE

1g (0.04oz) citric acid {for}


1g (0.04oz) cream of tartar

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
INVERTED SUGAR NOTES
• Inverted sugar has the texture of a viscous liquid or paste.
• Inverted sugar is also known as trimoline or invert sugar.
• Inverted sugar is created by adding an acid or enzyme to sucrose to break it down into glucose and fructose.
• Inverted sugar is 33% sweeter than sucrose (standard sugar).
• As a rule, it is recommended to replace no more than 8% of standard sugar in a recipe with inverted sugar.
• Crystalised inverted sugar can still be used in a recipe if the process calls for the inverted sugar to be heated, melt-
ed or boiled.
• Inverted sugar holds and retains moisture when used to create patisserie and chocolate products.
• In a ganache, inverted sugar slows down the evaporation of moisture and helps to extend the shelf-life.
• When used in ice creams and sorbets, inverted sugar controls crystalisation which gives you a smoother mouthfeel
and softer texture in the finished frozen product.
• Inverted sugar can also be used in baked applications such as brioche, madeleines and genoise sponge.
• Inverted sugar contributes to the Maillard reaction (caramelizing) and will aid the browning process.
• Inverted sugar is close in chemical composition to honey.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.

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