Food and drinkRecipes

What is invert syrup?

Many housewives, reading a wide variety of baking recipes, stumbled upon an ingredient called "treacle". And most of them immediately left this recipe, not finishing it up to the end. Where can I get it, this treacle? Do not look for, because it can easily be replaced with invert syrup.

Inverted syrup is an aqueous solution of glucose and fructose, which has anti-crystallization properties. It is due to them invert syrup is used as a substitute for molasses in the production of various confectionery products in order to slow the process of "aging" the product, as well as to give the test a golden hue.

Invert syrup is obtained by heating the sugar aqueous solution with the addition of an acid, resulting in an inversion process. This process consists in splitting sucrose into glucose and fructose. For inversion, citric, hydrochloric, acetic and lactic acids are used.

Non-flavored sugar invert syrups are used in the confectionery industry as a moisture binding agent and an anti-crystallizer. Also, such a syrup can be used as a syrup for impregnating a biscuit. Full or partial replacement of granulated sugar during the preparation of the dough allows to significantly increase its plasticity, and also increases the shelf life of baking without reducing the quality indicators.

In addition to the test, invert syrups are added to confectionery fillings and various creams, in order to prevent sugariness during storage, which is especially important for those dishes in the recipe of which the sugar level is particularly high. The use of such syrups is very convenient for pumping and dosing. Inverted syrup in the manufacture of sweets will prevent its sugariness. In one hundred grammes it contains 290 calories. Invert syrup is stored at a relative humidity of up to 85% and temperature from 0 ° C to + 25 ° C, for six months from the date of manufacture.

Invert syrup: cooking

For the preparation of invert syrup, it is necessary to take forty-four parts of water for a hundred parts of sugar, i.e. 100 grams of sugar will require 44 grams of water. The sugar solution is brought to a boil with constant stirring, then acid is added and cooked for another 30 minutes. After this, the sample is tested for "strings", for this purpose a few drops of syrup are poured into the cold water from a spoon. If this creates "strings" in the water, then your syrup is already ready. Then it must be cooled to a temperature of 80-90C and neutralized with a solution of bicarbonate soda. However, neutralization is not always carried out, it is mandatory, if the inversion was done with the help of hydrochloric acid. When organic acids are inversed, neutralization is necessary only in the case of a sour taste of the finished syrup. So, if the inversion was made with 55% lactic acid, 4 grams of bicarbonate soda per 1 kg of sugar is needed to neutralize it, 0.3 grams of bicarbonate soda to neutralize hydrochloric acid, and 4.2 grams of bicarbonate soda to neutralize the crystalline citric acid. In this case, soda should be introduced into the invert syrup in the form of a 10% solution. This procedure is always accompanied by rapid foaming. After the syrup has cooled down, it can be used.

The recipe for invert syrup. You will need: 350 grams of sugar, ¼ tsp of soda, 2/3 tsp of citric acid, 150 ml of hot water. Sugar pour into a saucepan with hot water, mix thoroughly and bring to a boil over low heat. After that, fill up the citric acid, mix and tightly close the lid. Next, it is necessary to boil the syrup on low heat for another 30-40 minutes, cool, introduce soda in the form of a solution. The color and consistency of invert syrup is similar to liquid honey.

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