Invertase – 1 oz Jar
Invertase, also known as Fermvertase, is a natural enzyme used in candy making and baking to transform fondant from a solid to a smooth, liquid filling. A key ingredient in cherry cordials, cream eggs, and chocolate-covered creams, invertase enhances texture and extends freshness by retaining moisture and preventing crystallization.
How It Works:
- Converts fondant into a creamy liquid center over time.
- Helps prevent crystallization in ganache and candy fillings.
- Used in commercial baking for moisture retention.
- Reaction time depends on amount used – more invertase speeds up the process.
Usage Guidelines:
- Application Rate: 0.1% to 0.25% of total ingredients.
- Mixing Tip: Add invertase last after all other ingredients to avoid interference from alcohol or acids.
- Timing: Liquefaction occurs over several days to a week – prepare ahead for best results.
- Storage: Store at 39º - 46ºF for maximum enzyme activity and shelf life.
Product Details:
- Size: 1 oz jar
- Kosher Certified
- Gluten-Free
Perfect for homemade chocolates, fondant fillings, and smooth-textured confections, Invertase ensures a professional-quality finish to every sweet creation!