What is invert syrup and how to prepare it? Invert syrup: recipe with photo Invert sugar syrup recipe.

Homemade invert syrup, heated to be added to the dough

I have said more than once that I really like baking with molasses, molasses or invert syrup. For those who for some reason do not use honey in baking, they are an excellent substitute! It is these ingredients that give baked goods a kind of “gingerbreadness” and can affect not only the taste, but also the color and texture: for example, with molasses, gingerbread cookies turn out dark and rich in taste, with syrup and molasses - light and somewhat light in taste. , and the baked goods turn out softer and last longer.

I was asked to tell you more about invert syrup.

The same ingredients can be added in almost any dough. Cookies, muffins, cakes, etc. etc. - in such official recipes (both Soviet and modern) invert syrup is found quite often. Some recipes for gingerbread and baked goods still include molasses.

Molasses is a waste product from sugar production (from sugar beets or sugar cane), but it is sometimes called dark molasses. For culinary purposes, only sugarcane molasses is used, and Beet molasses is not food grade.

Molasses is dark, very thick, and has a characteristic aroma and taste. It looks like this (dough for making oatmeal cookies):

Invert syrup can be added to mastic, glaze, caramel, marshmallows (marshmallow). In these cases, in modern production or in restaurants, colorless or pale yellow starch syrup (glucose syrup) is more often used. Invert syrup has the color of light honey and can give the dough or glaze some “grayness” or yellowness, but the properties of all these ingredients are almost the same.

Glucose syrup- this is the same type of starch syrup. It is mainly produced from corn, potatoes or wheat. As it is written on one of the modern sites, "Different manufacturers of glucose syrups give different types specific brand names, and the composition of syrups even with the same dextrose equivalent may differ slightly". The same can be said for any modern molasses.

Invert syrup is the easiest replacement for molasses and honey in home cooking.. “Invert syrup” in English is “Refiners Syrup, or Partially Inverted Refiners Syrup,” but in English recipes both it and light molasses can be called the same: "Golden syrup"

If the phrase occurs "artificial honey", then this is invert syrup, only with the addition of flavoring or some natural honey.

Invert syrup It’s very easy to make at home yourself from water, sugar and citric acid. And if the question arises about repeating some Soviet or foreign recipes and in general about the quality of homemade baked goods, incl. about making it softer and storing it longer, then the benefits of this ingredient are undeniable! In addition, everything is done simply and is cheap.

I have already shown several recipes where I used homemade invert syrup. . I still have test copies of these gingerbread cookies, although it is noticeable that their quality is weakening every day. Almost 2 months have passed since baking.

I often prepare cookies according to official Soviet recipes, which include invert syrup. See, for example, articles about cookies, or. These cookies remain soft for a long time and store well (all links open in a new window).

PROPERTIES AND PREPARATION OF INVERT SYRUP

Everything I needed to know about this syrup, I learned from publications of the Soviet period and books on the technology of preparing confectionery and bakery products.

There is no point in experimenting at home with the proportions of ingredients for preparing invert syrup: “everything has already been invented before us” (c) All proportions are in the same Soviet books (see quotes above): for 100 parts of sugar - 44 parts of water; citric acid - 0.35% of the weight of sugar (for other acids - other proportions).

I cook like this:

700 g sugar
300 ml water
3 g citric acid
2 g baking soda (optional)

1) Place the sugar in a thick-bottomed pan (not aluminum!). Pour in water, bring to a boil, stirring. Remove the foam, add citric acid.

2) Boil on the lowest heat for 25-30 minutes (to a temperature of 108-110 C), during which time an inversion occurs. If you boil at a higher temperature, over high heat, the syrup will have a dark color. Usually boiled under a lid.

3) Cool slightly, add soda in the form of a 10% solution (soda is diluted in warm water).

This item was not required in Soviet production, but the finished syrup was neutralized if it tasted sour or the inversion was carried out with hydrochloric acid. If you are satisfied with the taste of homemade syrup made with citric acid, then you don’t have to use soda either.

The neutralization reaction can take a long time, so the syrup should be left uncovered for some time at room temperature. The alkali does not completely neutralize the acid: according to standards, the acid should remain in such a syrup.

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Once again about the main properties of invert syrup:

1) high hygroscopicity (helps maintain freshness and prevents staleness);
2) increases the plasticity of the dough;
3) slows down the sugaring process;
4) if invert syrup is introduced into the dough, where there is soda (lye), this promotes loosening.

Invert syrup is 10-20% sweeter than sugar, taste, color and consistency it is similar to honey.

The finished syrup can be stored at room temperature, but not in light. Cooling extends its shelf life: at low temperatures it hardens and becomes thick, but does not change its properties. The optimal temperature for storage is 15-20 C.

Before adding it to any mixture, it is better to warm up the invert syrup in a water bath, in an ordinary thick-bottomed pan or in the oven up to 40-50 degrees (or melt in sugar syrup if gingerbread is being prepared). It is advisable to do the same with molasses, molasses and honey (even liquid): this way they will mix more easily with other ingredients and will show their properties better.

Of the other “fashionable” syrups recently, corn syrup is the most suitable instead of invert syrup (corn is a starch-containing plant, from which molasses is, in turn, produced). Corn syrup, molasses and molasses have long been used frequently, for example, in American cuisine. On the American market you can also find a mixture of invert and corn syrups. Other similar substances, such as agave syrup or maple syrup, do not have exactly the same properties, and are also produced using a different technology and are sometimes adulterated.

Molasses and molasses can be replaced honey or invert syrup, but not always 1:1. It is better to look for exact substitutions and recipes on confectionery websites or in specialized literature.

The article uses photos from the textbook by N.G. Buteykis “Technology for preparing flour confectionery products” and the reference manual by Z.N. Pashuk, T.K. Apet, S.V. Dubinina “Cakes and Pastries”.

From the recipe you will learn what invert syrup is needed for and how to prepare it at home.

How often do you pass by recipes in which one of the ingredients is invert syrup? Making it at home is not that difficult!

Invert syrup is 10% sweeter than regular sugar syrup. It is usually used in baking, as it is hygroscopic and protects products from becoming stale. In addition, homemade invert syrup in dough containing soda enhances the leavening effect. It is also used in the production of caramel, as it prevents the appearance of sugar crystals in them. It is also a very important component of glazes, fondants, and soufflés. Stock up on this essential product and make sure of its wonderful properties!

The inversion process involves splitting beet sugar into glucose and fructose during cooking. This happens when sugar syrup is heated in the presence of an acid (lactic, tartaric, acetic or citric). Citric acid is most often used, since it does not give an undesirable aftertaste to products.

Be careful that the syrup does not darken. This can happen during prolonged cooking or cooking in untinned containers. In the future, the syrup may darken when stored at high temperatures. The time for neutralizing the acid in the syrup is given conditionally, since this process may take a little time. The foam should completely disappear.

Output: 0.5 l

Preparation time: 5 minutes

Cooking time: ≈1–1.5 hours

Ingredients:

• Granulated sugar – 3 cups
• Water – 1.3 cups
• Citric acid – 0.5 teaspoon
• Baking soda – 0.3 teaspoon

How to make invert syrup at home: step-by-step recipe

Dissolve sugar in hot water.

Bring the syrup to a boil over medium heat while stirring constantly.

Pour citric acid into the pan with sugar syrup.

Stir the invert syrup, close the container tightly with a lid and cook at a low boil for about 25–30 minutes without stirring.

Cool the homemade invert syrup to a temperature of 70 ° C (about 20 minutes) and add soda.

In invert syrup, the process of neutralizing citric acid with soda will begin, accompanied by foaming.

Gradually the syrup becomes transparent, straw-colored.

Pour homemade invert syrup into small jars, seal tightly and store in the refrigerator for about 3 months.

Today I propose to talk about it in more detail. I will tell you what invert syrup is, what it is used for in confectionery and what properties it has, and I will also give a step-by-step recipe for its preparation.

First of all, I want to say that “Trimolin” is the trade name of invert (inverted) syrup, which has become a household name.

So, a little theory.

The group of sugars is huge, and sweeteners are also widely represented in it. Each sugar has its own purpose and purpose of use. By skillfully using this knowledge you can obtain the desired result in the final product.

Culinary products may contain the following carbohydrates:

• polysaccharides (complex carbohydrates consisting of more than 10 monosaccharides)
• oligosaccharides (complex carbohydrates containing from 2 to 10 monosaccharides).
• disaccharides (carbohydrates consisting of 2 monosaccharides)
• monosaccharides (simple carbohydrates consisting of 1 molecule)

Sugars belong to the group of carbohydrates with a relatively small molecular weight, which are highly soluble in water and crystallize from it. Typically, only those carbohydrates that have a sweet taste are classified as sugars.

What is invert syrup?

Invert sugar is obtained from sucrose by hydrolysis. Let me remind you that hydrolysis is the splitting of one substance with water in the presence of enzymes, followed by the formation of new substances. Thus, sucrose during the process of hydrolysis is broken down into fructose and glucose in equal parts. Fructose rotates the plane of polarization of light to the left (which is why fructose is sometimes called levulose), while sucrose and glucose have right-hand rotation. During hydrolysis in the presence of acid, sucrose and glucose change their rotation angle from right to left. This property is called inversion. Therefore, the resulting product is called invert (this is the main difference between invert syrup and glucose syrup! These are completely different products with different compositions, different sweetness!).

It is the fructose contained in invert syrup that, together with glucose, provides those qualities for which this syrup is so valued.

We constantly encounter the inversion process in the kitchen when preparing compotes, fruit syrups, sweet dishes, jelly and other things. Most fruits contain the enzyme invertase, which when heated with water triggers the process of sucrose inversion, which is inverted into fructose and sucrose. But! This process sometimes does not occur completely and remains incomplete, so the product may crystallize. To avoid this, use invert syrup.

What is invert syrup used for and how does it affect the final product?

Trimoline has a number of important properties:

• Preserves the color and taste of the product. The fructose in invert syrup has a natural interaction with organic acids and fruit flavors. It is often used in the production of soft drinks, juices, syrups, and canning due to its ability to preserve the aroma and taste of fruits, which are not lost over time.
• The syrup is highly hygroscopic, acts as a kind of “sponge”, capable of retaining moisture and having good wetting ability. This allows you to extend the shelf life of the product, slows down staling, and prevents the product from drying out. This extra moisture retention is extremely important for low-fat foods such as diet biscuits, cakes, pastries and breads, as they can become dry and unusable. Prevents fudge and candies from cracking. Used in the preparation of soft candies, marshmallows, marshmallows, marmalade, and marshmallows. Prevents the effect of sugaring the “crust”.
• Binds water. A desirable ingredient in products with a high water content that must remain soft. Prevents staling and maintains product moisture.
• Invert sugar has anti-crystallization properties. Due to its constant composition, it prevents the crystallization of sucrose.
• Prevents ice formation in frozen foods. Its use can lower the freezing point, preventing the formation of large ice crystals during freezing. Which is effectively used in milk-based creams and mousses.
• Good solubility in water. The syrup dissolves perfectly in water, and the temperature of the liquid can be any.
• Thanks to fructose invert syrup has increased sweetness. Additional sweetness allows you to reduce the carbohydrate content in the final products by more than 20%. In production, financial costs are reduced when producing confectionery products.
• It has high osmotic pressure and reduces water activity (Aw). Water promotes the proliferation of microorganisms. Fructose has the ability to quickly penetrate through tissue into the product. Thus, trimolin acts as a more effective preservative, increasing the shelf life of the final product, which is important when preparing ganaches, sweets, canning and more.
• Increases the effect of the Mayer reaction(a chemical reaction between proteins and sugars that occurs when heated, during which browning (color), characteristic odor and taste are formed), which leads to a browner color of the product and an improved taste when baking (which is why it is recommended when using invert syrup in baking reduce the temperature by 15°C so that the sugar does not burn). You can add a little cream of tartar to reduce the reaction.
• Invert syrup is easily fermented by yeast.

It is worth noting that syrup is not used in caramel production due to its high hygroscopicity.

Very often in professional recipes you can see the use of several types of sugars or syrups. The combination, individual use, replacement of these sugars is used for a specific purpose: to improve the quality of the final product. It is important to understand why they do this and with what, if necessary, you can replace one with the other without damage.

The use of invert syrup in the confectionery world is very common. Basically, this is the preparation of mousses, creams, ganaches, sweets, marshmallows, marshmallows, nougat, marshmallows, marmalade, meringues, soft caramel. I have rarely seen the replacement of sucrose with syrups in biscuits. Syrup is often used in baked goods to give a “beautiful” crust to bread, a soft crumb, and maintain moisture to avoid the product becoming stale.

How to replace invert syrup?

Honey is close in composition to invert sugar. Replacing invert syrup with honey is possible 1:1, but it is worth remembering that honey has its own taste and this product often causes allergies.

In the modern world, we have learned to produce fructose-glucose syrup, which can successfully replace invert sugar. It is a mixture of glucose and fructose. The syrup goes by several names: isoglucose, high fructose corn syrup, and glucose-fructose syrup. The substance content indicators are approximately as follows: glucose - 51%, fructose - 42%, oligosaccharides (impurities) - 7%.

Currently, the USA produces third generation syrup, which contains about 90-95% fructose. One of the ways to obtain this syrup is to create conditions for partial crystallization of glucose and its subsequent removal from glucose-fructose syrup.

The properties of glucose and invert syrups are almost the same. Glucose syrup is often used to lower the freezing point due to its anti-crystallization properties. Invert syrup is used to prevent drying out, since it is hygroscopic due to fructose. It is also better to choose invert sugar to reduce bacterial activity. In addition, invert syrup is sweeter than glucose, which means it is possible to reduce the amount of carbohydrates in the final product.

How to make invert syrup at home?

To prepare invert syrup we will need:

• A saucepan with a very thick bottom
• Water - 150 g
• Granulated sugar - 350 g
• Citric acid - 2 g
• Baking soda - 2 g

The hydrolysis process occurs in an aqueous environment. Therefore, we carefully mix sucrose (granulated sugar) with water and citric acid to start the inversion process. Place the mixture on low heat. All sugar should dissolve.

As soon as the mixture boils, close the lid and leave for 45 minutes over low heat. We remember that fructose is not heat stable and at high temperatures produces a coloring agent and an unpleasant taste. These reactions are especially active in alkaline solutions. This should be taken into account when preparing invert sugar.

Citric acid is most suitable for home use; it has a stable crystal lattice.

In an acidified aqueous environment, sucrose attaches a water molecule and breaks down into equal amounts of glucose and fructose (a hydrolysis reaction occurs).

Baking soda is added to neutralize the acid. After 45 minutes, add baking soda. In order for the product to retain its color, it is necessary to properly neutralize the acids at the end of the inversion process. To do this, add soda in small portions, stirring thoroughly. The product foams a lot. We stir until the end of the neutralization process.

The neutralization process is considered complete if the process of gas evolution stops. Pour the syrup through a fine sieve into a jar with a tight-fitting lid.

In production, after a period of time, the content of reducing substances is determined. If it reaches 70-75%, then the inversion is stopped. Otherwise, the inversion continues.

Store in a tightly closed jar in a cool, dry place, like honey.

I have visible inclusions of natural vanilla seeds in the syrup.

Here it is - invert syrup, or sugar. Does it look like honey? :)

To prepare invert sugar, do not use aluminum utensils, since in an acidic environment this material dissolves and intoxication of the syrup occurs.

As you can see, if you get confused, you can make invert sugar at home. If you are not confident in your abilities or simply don’t have time to tinker with it, then you can always buy ready-made high-quality invert syrup in specialized confectionery stores, especially since it is inexpensive.

I wish you success! :)

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Very often in recipes for sweet desserts and homemade baked goods, invert syrup is found among the necessary ingredients. It can, of course, be purchased ready-made. But for those housewives who often prepare such products, it is more advisable to make this ingredient yourself at home. It will be absolutely easy to implement this, especially since you will have the right recipes at hand, which we will describe below.

How to make sugar invert syrup at home - recipe

Ingredients:

• granulated sugar – 300 g;
• filtered water – 130 ml;
• citric acid – 1/3 teaspoon without a slide.

Preparation

To prepare invert syrup at home, we will need a steel saucepan or stewpan with a thick bottom, as well as a special thermometer for measuring the temperature of the caramel.

Pour granulated sugar into the “correct” bowl and pour in hot water, then place it on the stove burner, setting it to low heat, and heat it with continuous stirring until all the crystals dissolve. After the contents boil, add citric acid and stir. We continue cooking the mixture to a temperature of 107-108 degrees (measured with a thermometer). This will take an average of twenty to forty minutes. The syrup should not boil too much - the fire should be as minimal as possible.

After cooling, the finished syrup should form a thick thread (4-5 mm) if you take a drop with two fingers and quickly squeeze and unclench them. Also, when cooled, the product is very similar in texture to liquid light honey. If you get one, it means that the preparation technology was followed correctly and the finished substance is invert syrup of the highest quality.

How to make invert syrup at home - recipe with soda

Ingredients:

• granulated sugar – 700 g;
• filtered water – 290 ml;
• – 5 g;
• baking soda – 5 g.

Preparation

The sour taste of invert syrup can be neutralized by adding baking soda during preparation. This step is necessary if the acidity of the product exceeds the desired concentration or is undesirable for the preparation of a particular dessert. How to prepare such a syrup?

Initially, the technology for preparing invert syrup with soda is practically no different from the previous version. Granulated sugar is mixed in the required proportions with hot water. The dishes for this must be chosen with a thick bottom and should not be made of aluminum. After boiling sugar with water and dissolving all the sweet crystals, citric acid is added. After this, the mixture must be mixed, cover the container with a lid and, without stirring, simmer the contents over low heat to a temperature of 107-108 degrees.

Once the desired result is achieved, lift the lid and let the syrup cool to a temperature of 70 degrees. Depending on the temperature in the room and the diameter of the vessel, this may take ten to twenty minutes.

Now we take baking soda into a dessert spoon and add a little boiled hot water. Add the soda solution into the container with the syrup and mix thoroughly. At this time, intense foaming will be observed, which gradually subsides and the foam disappears. During the cooling process, you need to stir the product with a spoon several more times. The result should be a transparent invert syrup, which after cooling will have the texture and color of a young

Invert syrup can easily replace honey in recipes that call for its use. This fact will be especially welcomed by those for whom the use of the product is contraindicated. Invert syrup is also a great substitute for maple syrup, corn syrup, or molasses. Products based on it retain their taste properties for a long time and do not become sugary. Invert syrup must be stored in the refrigerator.

Very often, cake or pastry recipes require the addition of invert syrup. In essence, this product is a sugar syrup that is sold in specialized confectionery stores. However, you can prepare invert syrup at home; in addition, it can be prepared for future use and, as needed, used in the preparation of a variety of baked goods, sweets, homemade sweets, sauces, and so on. Today we will offer a fairly simple recipe for making invert syrup, and we will also tell you what is needed to prepare invert syrup, its properties, why you should keep it at home and add it to baked goods. We will also find out what the difference is between invert syrup (glucose syrup) and.

A solution of glucose or fructose based on ordinary water is an invert. It has the characteristic properties of preventing sugar from crystallizing. Due to this, the use of invert syrup is widespread in the production of confectionery products in order to stop the aging process of baked goods. It also gives the dough a characteristic golden hue.

The production technology of this product is a process of heating an aqueous solution of sugar with the obligatory addition of acid, resulting in an inversion process. During cooking, sucrose is split into 2 components - fructose or glucose. For inversion to occur, hydrochloric, citric or lactic acid is used.

How is it used?

Regular and flavored solutions are produced industrially. The usual product is a transparent liquid, dense, viscous, which is used in the confectionery industry as a moisture-binding agent, as well as an anti-crystallizer. Somewhat less often, it is used as an impregnation for sponge cakes. Ordinary granulated sugar in the dough is replaced in whole or in part, which makes it possible to increase plasticity and preserve baked goods for a long time without loss of freshness.

Regular and flavored solutions are used to prepare creams, sauces, fudge, and glazes. It is added to such products to prevent sugaring.

Glucose syrup is becoming a replacement for molasses, corn syrup, maple syrup and even natural honey. It can be used for icing, chocolate mastic is prepared with it. It can successfully replace impregnation for cakes, and can also be used instead of regular sugar, given that the invert solution is several times sweeter. In addition, the final color of the dough may differ slightly - it will be darker, brownish. As a substitute for sugar, it is used for mash and other homemade products.

Properties

Why is invert syrup, the recipes for which are absolutely simple and accessible, used in baking instead of regular sugar? The fact is that it has many advantages:

1. Has high hygroscopicity. This means that the syrup itself remains fresh for a long time if properly stored, and imparts the same properties to the final product. The staling process of any baked goods slows down, the products remain fresh and soft for a long time. A striking example of the use of this product can be seen in ordinary white bread, which begins to stale only 5–7 days after baking.
2. It has a very sweet taste. The sweetening properties of this product allow it to be used 20% less than regular crystalline sugar. Ultimately, this reduces the cost of producing baked goods and other confectionery products, especially on an industrial scale.
3. Has anti-crystallization properties. Fondant, glazes, syrups, and candy fillings will have a pleasant mild taste without sugar crystals.
4. Increases dough plasticity. Due to this, it crumbles less, is not subject to deformation, is more porous and absorbs creams and fillings well.

One of the important advantages of syrup is that you can cook it at home, the preparation is simple, you can make it for future use. It is optimal to boil such a syrup for further preparation of glaze, baking sponge cakes and other layers for cakes, pastries and other products.

Home cooking

Before preparing invert syrup, determine where you will use it in the future. The ingredients of invert syrup are very simple, there are only three of them:

• sugar (300 grams);
• citric acid (1 gram);
• water (130 milliliters).

Some people use baking soda, but it can change the color of the glucose syrup to a thicker, slightly milky color. In this case, it will not make a transparent glaze, but you can use it in other types of confectionery (for example, chocolate or colored with dyes).

The actual inversion looks like this:

1. Pour a portion of sugar into a small saucepan with thick walls and bottom.
2. Boil water separately, pour boiling water over granulated sugar in a saucepan and stir quickly. The final consistency of the product depends on the temperature of the water.
3. Place the container on low heat, boil the liquid, stir until all the grains of sugar have dissolved.
4. Pour citric acid into the glaze; when the mixture boils, stir vigorously.
5. Boil the mixture for about half an hour. Checking readiness is very simple - this is called the “thick thread test”. To do this, you need to scoop up a little liquid with a dry teaspoon and drop it onto the cold surface of a saucer that has previously been in the refrigerator. Now take a drop between two fingers, unclench them, spread them apart and try to make a long thread. If it does not tear and stretches well, then the syrup is ready.
6. Cool, pour into a glass jar, close the lid tightly and store in the refrigerator for no more than 30 days.

It is impossible to visually understand how this syrup differs from honey or molasses, but it does not have a characteristic taste - it is just very sweet. Therefore, it cannot replace a portion of sugar; it must be put into the dough or glaze 20% less than indicated in the recipe.