Recipe inverted sugar: what is it, how is it made with thermomix
Have you ever seen, usually in confectionery products, in some ingredient, something they call inverted sugar and I imagine that as it happened to me, you will ask me what is invert sugar, invert sugar is formed by a chemical reaction of acid hydrolysis or enzymatic inversion.
Quiet I know that you have stayed with the face of … what are you talking about? That the most technical explanation would be that sugar is broken in its most basic elements frucosa and glucose by a chemical process.
In addition, it increases the fermentations in pastry doughs. How to prepare it with our thermomix.
Ingredients to make inverted sugar with thermomix
to make 1/2 kilo of sugar
150 grams of mineral water of the time
350 grams of white sugar (the normal)
Double over of baking agent for baking (usually of different color and sold together) 1 sachet (citric acid), 1 sachet (bicarbonate)
Preparation of inverted sugar with thermomix
We put the mineral water in our thermomix glass and program
3 minutes / 50ºC / speed 5
We add the 350 grams of sugar and program
6 minutes / 80ºC / speed 4
Add the white envelope (citric acid) and mix
10 seconds / speed 4
We wait until the temperature of the glass drops to 60ºC. When the thermomix marks 60ºC, it incorporates the other envelope (sodium bicarbonate) and mix again
1 minute / speed 4
Our inverted sugar will be ready, we cover and store in a place protected from light and it will last us for months without crystallizing.