Many housewives, reading a wide variety of baking recipes, stumbled upon an ingredient called molasses. And most of them immediately left this recipe, without reading it to the end. Where can I get it, this molasses? Why not look, because it can be easily replaced with invert syrup.
Invert syrup is an aqueous solution of glucose and fructose with anti-crystallization properties. Thanks to them, invert syrup is used as a substitute for molasses in the production of various confectionery products in order to slow down the aging process of the product, as well as to give the dough a golden hue.
An invert syrup is obtained by heating a sugar aqueous solution with the addition of acid, resulting in the inversion process. This process involves the breakdown of sucrose into glucose and fructose. For inversion, citric, hydrochloric, acetic and lactic acids are used.
Non-flavored sugar invert syrups are used in the confectionery industry as a moisture-binding agent and anti-crystallizer. Also, such a syrup can be used as a syrup for impregnation of biscuit. Full or partial replacement of granulated sugar during the preparation of the dough can significantly increase its plasticity, and also increases the shelf life of baking without compromising on quality.
In addition to dough, invert syrups are added to confectionery fillings and various creams, in order to prevent sugaring during storage, which is especially important for those dishes in which the sugar level is especially high. The use of such syrups is very convenient for pumping and dosing. Invert syrup in the manufacture of fudge will prevent its sugaring. One hundred grams of it contains 290 kcal. Invert syrup is stored at a relative humidity of up to 85% and a temperature of 0 ° C to + 25 ° C, for six months from the date of manufacture.
Invert Syrup: Cooking
To prepare invert syrup, you need to take forty-four parts of water per hundred parts of sugar, i.e. per 100 grams of sugar you need 44 grams of water. The sugar solution is brought to a boil with constant stirring, then acid is added to it and boiled for another 30 minutes. After this, a test is carried out on the "strings", for this, a few drops of syrup are collected from a spoon in cold water. If at the same time "strings" are formed in the water, then your syrup is ready. Then it must be cooled to a temperature of 80-90 and neutralized with a solution of bicarbonate of soda. However, neutralization is not always carried out, it is mandatory if the inversion was done using hydrochloric acid. When inverted with organic acids, neutralization is necessary only in the case of an acidic taste of the finished syrup. So, if the inversion was carried out using 55% lactic acid, to neutralize it you will need 4 grams of bicarbonate of soda per 1 kg of sugar, to neutralize hydrochloric acid - 0.3 grams of bicarbonate of soda, to neutralize crystalline citric acid - 4.2 grams of bicarbonate of soda. In this case, soda should be introduced into the invert syrup in the form of a 10% solution. This procedure is always accompanied by violent foaming. After the syrup has cooled, it can be used.
Invert syrup recipe. You will need: 350 grams of sugar, ¼ teaspoon of soda, 2/3 teaspoon of citric acid, 150 ml of hot water. Pour sugar in a saucepan with hot water, mix thoroughly and bring to a boil over low heat. Then pour citric acid, mix and close the lid tightly. Next, you need to boil the syrup on low heat for another 30-40 minutes, cool, introduce soda in the form of a solution. The invert syrup is similar in color and texture to liquid honey.