🛒 Expiry date of the currently available batch: 12/2026 - RETURNS NOT ACCEPTED

Invert sugar is a natural sweetener obtained by breaking down sucrose into glucose and fructose. Thanks to its high moisture-retention capacity, it is widely used in ice cream making, pastry making, and baking to improve the softness, structure, and shelf life of products.

🔹 Improves the creaminess of ice cream by preventing crystallization
🔹 Extends the shelf life of baked goods, keeping them soft for longer
🔹 Provides up to 30% more sweetness than sucrose
🔹 Perfect for meringues, macarons, glazes, and leavened baked goods

✅ 100% natural
✅ For professional and home use
✅ Available in various sizes

Discover the secret of professional pastry chefs and gelato makers: add our invert sugar to your recipes and take your creations to the next level!

📌 Important information about the expiry date

Invert sugar has a shorter shelf life than traditional sugar because it is a liquid mixture of glucose and fructose, without added preservatives. This characteristic makes it ideal for creating soft desserts and perfectly creamy ice cream, but it must be used within the recommended period.

🛒 Expiry date of the currently available batch: 06/2026

To ensure the highest product quality, we recommend storing it in a cool, dry place, away from heat sources and direct light.

👉 Buy now and make the most of it in your professional and home preparations!

📌 PAC and POD of Invert Sugar

🔹 PAC (Freezing-Point Depression Power)
PAC indicates a mixture's ability to lower its freezing point. The higher the PAC, the creamier the product remains and the fewer ice crystals form.

• Invert sugar PAC ≈ 190 (much higher than sucrose, which has a PAC of 100)
• This makes it perfect for ice cream and sorbets, preventing them from becoming too hard.

🔹 POD (Sweetening Power)
POD measures sweetening power relative to sucrose, which has a value of 100.

• Invert sugar POD ≈ 130-140 (sweeter than regular sugar)
• This means that less is needed to achieve the same level of sweetness, reducing the amount of added sugar in recipes.

💡 Conclusion: Thanks to its high PAC and POD, invert sugar is perfect for improving the texture of ice cream and the softness of baked goods, keeping them fresh for longer and preventing crystallization.

IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT