{"product_id":"sosa-sucre-inverti-liquide-7kg","title":"Liquid Inverted Sugar 7kg","description":"\u003cp\u003eThe \u003cstrong\u003eSosa Invert Sugar S 7 kg\u003c\/strong\u003e is a liquid invert sugar syrup of French origin, essential in the toolkit of professionals in ice cream making, chocolate making, and pastry. Obtained by hydrolysis of sucrose into fructose and glucose, it offers functional properties that classic white sugar cannot reproduce: humectancy, antifreeze, higher sweetening power, and crystallization inhibition.\u003c\/p\u003e\n\n\u003cp\u003eUsing it at 10 to 15% substitution of sucrose is enough to transform the texture of your preparations: your ice creams and sorbets remain soft when taken out of the freezer, your ganaches and truffles keep their softness longer, your viennoiseries stay tender for several days after baking.\u003c\/p\u003e\n\n\u003ch2\u003eKey benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSweetening power higher than sucrose (SP 125%) — less sugar for the same sweetening effect\u003c\/li\u003e\n\u003cli\u003eStrong antifreeze power (AFP 190%) — soft and creamy ice creams and sorbets\u003c\/li\u003e\n\u003cli\u003eHumectant property — preserves tenderness of viennoiseries and moisture of ganaches\u003c\/li\u003e\n\u003cli\u003eInhibits crystallization of sugar and water in frozen preparations\u003c\/li\u003e\n\u003cli\u003eAccelerates fermentation of leavened dough in bakery\u003c\/li\u003e\n\u003cli\u003eDosage: 10 to 15% substitution of sucrose in your recipes\u003c\/li\u003e\n\u003cli\u003eProfessional 7 kg format for volume production\u003c\/li\u003e\n\u003cli\u003eCertified GMO-free, vegan, vegetarian, trans fat-free\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRecommended applications\u003c\/h2\u003e\n\u003cp\u003eIce cream and sorbet making (texture improvement and freezing point reduction), ganaches and truffles (maintaining softness and moisture), bakery and viennoiserie (prolonged tenderness after baking), confectionery. Indicative dosage: replace 10 to 15% of sucrose with invert sugar.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients and allergens\u003c\/h2\u003e\n\u003cp\u003eInvert sugar syrup (fructose and glucose), origin France. No major allergens in the product. May contain traces of: tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanuts.\u003c\/p\u003e\n\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cp\u003eStore between 15 and 25 °C in a dry place (humidity below 60%), away from light and odors, in the original sealed packaging. Best before: 24 months. After opening: same storage conditions apply.\u003c\/p\u003e\n\n\u003ch2\u003eNutritional information per 100 g\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eNutritional Information\u003c\/th\u003e\n\u003cth\u003ePer 100 g\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1240 kJ \/ 290 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFats\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e73 g of which sugars 73 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary fiber\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteins\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cdetails style=\"border:1px solid #e0e0e0; border-radius:6px; padding:12px 16px; margin-top:16px;\"\u003e\n  \u003csummary style=\"font-weight:600; cursor:pointer; list-style:none;\"\u003eFAQ — Frequently Asked Questions\u003c\/summary\u003e\n  \u003cdl style=\"margin-top:12px; line-height:1.9;\"\u003e\n    \u003cdt style=\"font-weight:600;\"\u003eWhat is inverted sugar and how does it differ from white sugar?\u003c\/dt\u003e\n    \u003cdd style=\"margin:0 0 12px 0;\"\u003eInverted sugar is obtained by hydrolyzing sucrose, which breaks down into its two components: fructose and glucose. This transformation gives it properties that white sugar does not have: higher sweetness (Sweetness 125% vs. 100% for sucrose), strong antifreeze power (PAC 190%), and a humectant capacity that retains moisture in preparations.\u003c\/dd\u003e\n    \u003cdt style=\"font-weight:600;\"\u003eAt what dosage should I use it in my recipes?\u003c\/dt\u003e\n    \u003cdd style=\"margin:0 0 12px 0;\"\u003eThe recommended dosage is 10 to 15% of the sucrose amount in the recipe. For example, for a recipe containing 100 g of white sugar, replace 10 to 15 g with inverted sugar. Beyond this threshold, the additional sweetness of inverted sugar can unbalance the flavor profile of the preparation.\u003c\/dd\u003e\n    \u003cdt style=\"font-weight:600;\"\u003eWhy is inverted sugar essential in ice cream making?\u003c\/dt\u003e\n    \u003cdd style=\"margin:0 0 12px 0;\"\u003eIts antifreeze power (PAC) of 190% is 1.9 times higher than that of sucrose. In ice cream making, it significantly lowers the freezing point, resulting in soft ice creams and sorbets straight from the freezer, without the ice crystals typical of overly hard preparations. It also improves texture by inhibiting sugar crystallization.\u003c\/dd\u003e\n    \u003cdt style=\"font-weight:600;\"\u003eCan it be used in chocolate making and pastry?\u003c\/dt\u003e\n    \u003cdd style=\"margin:0 0 0 0;\"\u003eYes, it is even one of its main roles. In chocolate making, it maintains moisture in ganaches and truffles, extending their softness and shelf life. In pastry and bakery, it preserves the tenderness of cakes and viennoiseries several days after baking and speeds up the fermentation of leavened dough.\u003c\/dd\u003e\n  \u003c\/dl\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border:1px solid #e0e0e0; border-radius:6px; padding:12px 16px; margin-top:8px;\"\u003e\n  \u003csummary style=\"font-weight:600; cursor:pointer; list-style:none;\"\u003eProduct information\u003c\/summary\u003e\n  \u003cul style=\"margin-top:12px; padding-left:16px; line-height:1.8;\"\u003e\n    \u003cli\u003eBrand: Sosa Ingredients\u003c\/li\u003e\n    \u003cli\u003eReference: 41435\u003c\/li\u003e\n    \u003cli\u003eEAN: 8414933010920\u003c\/li\u003e\n    \u003cli\u003eLegal name: Inverted sugar syrup\u003c\/li\u003e\n    \u003cli\u003eNet content: 7 kg\u003c\/li\u003e\n    \u003cli\u003eDimensions: 22.7 x 22.7 x 19.4 cm\u003c\/li\u003e\n    \u003cli\u003eTechnical data: Brix 72 — Solids 70% — Sweetness 125% — Antifreeze power 190%\u003c\/li\u003e\n    \u003cli\u003eBest before after opening: same as the expiration date (if conditions are met)\u003c\/li\u003e\n    \u003cli\u003eCertifications: non-GMO, Vegan, Vegetarian, trans fat-free\u003c\/li\u003e\n    \u003cli\u003eCountry of origin: Spain (ES) — ingredient from France\u003c\/li\u003e\n    \u003cli\u003eCustoms code (HS): 1702.90\u003c\/li\u003e\n    \u003cli\u003eManufacturer: Sosa Ingredients S.L.U., Colònia Galobart s\/n, 08270 Navarcles, Barcelona, Spain\u003c\/li\u003e\n  \u003c\/ul\u003e\n\u003c\/details\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-par-sosa_1_v1.jpg?v=1776874894","url":"https:\/\/patissland.fr\/en\/products\/sosa-sucre-inverti-liquide-7kg","provider":"Patissland","version":"1.0","type":"link"}