A new invert syrup from British Sugar offers convenience and flexibility benefits for plant bakers.
Invasweet was developed to meet the bakery market's need for a pumpable product with lower soluble solids specification.
Supplied in 1.25t pallecons or convenient 25kg pails, it is easy to use and is ideal for automated production systems which require exact control of dosing, says British Sugar's marketing manager, Myra Hales.
"Invasweet has a tremendous range of applications, including morning goods, burger buns and sweet fruited breads," says Hales. "It can be used in cakes and gateaux, cookies and biscuits, as well as flapjacks and muffins. And it is great for sugar paste, icings, fudges and frostings."
Invert sugar is a mixture of monosaccharide glucose and fructose which, when heated, give rise to the browning associated with the Maillard reaction as well as the typical caramel flavours of heated sugar.
The invert sugar also has a high affinity for water and this moisture retention is especially important in low-fat products, which would otherwise become dry and stale much faster than their full fat counterparts.