{"product_id":"sosa-sucre-inverti-liquide-7kg","title":"Liquid Inverted Sugar 7kg","description":"\u003cdiv class=\"pl8\"\u003e\u003cdiv class=\"pl8-content\"\u003e\n\u003c!-- MODULE : en-tête --\u003e\u003cheader class=\"pl8-header\"\u003e\u003cdiv class=\"pl8-hero-layout pl8-hero-layout-solo\"\u003e\u003cdiv class=\"pl8-hero-copy\"\u003e\n\u003cspan class=\"pl8-brand\"\u003eSosa · Specialty Sugars\u003c\/span\u003e\u003ch3 class=\"pl8-title\"\u003eLiquid Invert Sugar\u003c\/h3\u003e\n\u003cp class=\"pl8-lead\"\u003eLiquid invert sugar syrup of French origin, in a 7 kg professional format, for ice cream making, ganaches, and viennoiseries.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/header\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eDescription\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eSosa Invert Sugar 7 kg is a liquid invert sugar syrup of French origin, made by hydrolyzing sucrose into fructose and glucose. Also known as trimoline in French professional parlance, it is used by ice cream makers, chocolatiers, and bakers for functional properties that conventional white sugar cannot replicate: moisture retention, antifreeze power, higher sweetening power, and crystallization inhibition. The 7 kg format is sized for labs with regular production.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eFormat\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e7 kg\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eProfessional bucket\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eDosage\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e10 to 15%\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eWhen replacing sucrose\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eSweetening power\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e125%\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003ePOD, vs. sucrose\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eTechnical properties\u003c\/h3\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003eHigher sweetening power (POD 125%): use a smaller amount for the same sweetness as sucrose\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eAntifreeze power (PAC 190%): lowers the freezing point, keeping ice creams and sorbets soft when removed from the freezer\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eMoisture retention: retains moisture, keeping ganaches and viennoiseries soft for several days\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eCrystallization inhibition: prevents sugar from recrystallizing, useful in confectionery and chocolate making\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eFermentation accelerator: boosts yeast activity by 15 to 20% in bread and viennoiseries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003eArtisanal ice cream making: ice creams, fruit ice creams, plant-based ice creams, gelati\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eSorbet making: red berry, citrus and exotic fruit sorbets, granitas\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eChocolate making: truffle ganaches, chocolate bonbons, molded and chablon centers\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003ePastry: madeleines, financiers, tiger cakes, cakes, laminated brioche\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eBakery and viennoiserie: croissants, pain au chocolat, milk rolls, brioche\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eConfectionery: soft caramels, nougats, fruit pastes, marshmallows\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003ePatissland Tip\u003c\/h3\u003e\n\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003ePlease note\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003eDosage and texture:\u003c\/strong\u003e recommended substitution of 10 to 15% of the sucrose (for example, 15% for ice cream and sorbet, 10% for ganaches and viennoiseries). Since invert sugar is a syrup, it contains about 25% water: when substituting 15%, reduce the recipe's initial water by about 3 to 4% to maintain the balance of dry matter. Store between 15 °C and 25 °C: below 12 °C, the product may thicken and require gentle reheating in a bain-marie at 30 °C. Never boil.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Product table\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eComposition\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003einvert sugar syrup (fructose and glucose)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eProfessional synonym\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003etrimoline\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCountry of origin\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eFrance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eSweetening power (POD)\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e125% of sucrose\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eFreezing point depression (PAC)\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e190%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCertifications\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003enon-GMO, vegan, vegetarian, no trans fatty acids\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eBest before date\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e24 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eEnergy (100 g)\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e1240 kJ \/ 290 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCarbohydrates (100 g)\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e73 g, including 73 g sugars\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eAllergens\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eno major allergens; may contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003csection class=\"pl8-section pl8-rule\"\u003e\u003ch3 class=\"pl8-heading\"\u003eYour questions, our advice\u003c\/h3\u003e\n\u003cdiv class=\"pl8-faq\"\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eHow much invert sugar should I use in my recipes?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eThe standard amount is 10 to 15% as a substitute for sucrose. For ice cream requiring 200 g of sucrose, for example, replace 30 g of sucrose with 30 g of invert sugar (15%).\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eCan it be used in all pastries?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eInvert sugar is particularly effective in moist preparations (ice cream, ganaches, viennoiseries, brioche). It should be avoided or used in very small amounts in dry cookies (shortbread, shortbread cookies, cat's tongues), where its moisture-retaining effect would soften the desired texture.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eCan invert sugar also replace honey in a recipe?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003ePartially, in terms of its technical properties (moisture retention, fermentation acceleration, gloss). Honey also adds an aromatic flavor that invert sugar lacks. To retain the honey aroma while gaining technical performance, the two can be combined in equal parts in the substitution portion.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-block\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eAdditional resources\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eDiscover the \u003ca class=\"pl8-link\" href=\"\/en\/collections\/isomalt\"\u003eIsomalt, Sugar and Fructose\u003c\/a\u003e collection, or try \u003ca class=\"pl8-link\" href=\"\/en\/products\/sosa-sucre-muscovado-dark-750g\"\u003eDark Muscovado Sugar\u003c\/a\u003e for an additional caramelized note. Also see \u003ca class=\"pl8-link\" href=\"\/en\/collections\/sosa\"\u003eall Sosa\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : Pour aller plus loin --\u003e\u003csection class=\"pl8-section\"\u003e\u003ch3 class=\"pl8-heading\"\u003eExplore further\u003c\/h3\u003e\n\u003cul class=\"pl8-links\"\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/collections\/isomalt\" class=\"pl8-related\"\u003eIsomalt, Sugar and Fructose\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/products\/sosa-sucre-muscovado-dark-750g\" class=\"pl8-related\"\u003eDark Muscovado Sugar\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/collections\/sosa\" class=\"pl8-related\"\u003eall Sosa\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":53543248658771,"sku":"41435","price":53.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sucre-inverti-liquide-7kg-sosa-1.jpg?v=1777687221","url":"https:\/\/patissland.fr\/en\/products\/liquid-inverted-sugar-7kg","provider":"Patissland","version":"1.0","type":"link"}