Invert sugar is a natural sweetener obtained by the breakdown of sucrose into glucose and fructose. Due to its high moisture-holding capacity, it is widely used in ice cream, pastry, and baking to improve the softness, texture, and shelf life of products.

🔹 Improves the creaminess of ice creams by preventing crystallization
🔹 Increases the shelf-life of baked goods by keeping them fluffy longer
🔹 Sweetens up to 30% more than sucrose
🔹 Perfect for meringues, macarons, icings, and leavened goods

✅ 100% natural
✅ Professional and home use
✅ Available in different sizes

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

📌 Important about the Deadline

Invert sugar has a shorter shelf life than traditional sugar because it is a mixture of glucose and fructose in liquid form, with no added preservatives. This characteristic makes it ideal for making fluffy desserts and perfectly creamy ice cream, but it requires use within the recommended shelf life.

🛒 Expiry date of the lot currently available: 13/07/2025

To ensure the highest quality of the product, 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 domestic preparations!

📌 Reverse Sugar PAC and POD.

🔹 PAC (Antifreeze Power)
PAC indicates the ability to lower the freezing point of a mixture. 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 PAC = 100)
• This makes it perfect for ice cream and sorbets, preventing them from hardening too much.

🔹 POD (Sweetening Power)
The POD measures sweetening power compared to sucrose, which has value 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: Due 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 fresher for longer without crystallization.