The FunCakes inverted sugar is a syrup that is made of glucose and fructose. It is sweeter than ordinary sugar and is less inclined to crystallize. It has a slightly different taste and has a moisturizing effect which makes cakes stay fresh longer.

• Makes cakes stay fresh longer.
• Also it is very useful in the preparation of ganaches where it helps to achieve the required smoothness and to provide an excellent mouth feel.
• Baked goods such as gingerbread and brownie sacquire a beautiful brown colour and a pleasant taste.
• Freezing point lowering effect so sorbet ice cream remains softer and better sociable.

*Inverted sugar syrup can become saccharified, just like honey. This phenomenon is due to temperature variations. By heating the product slightly, it becomes liquid again (between 40°C and 50°C). The product can be used safely.