Hello.. i tried do this.. my thermometer was not working right.. so i just let it simmer for 30minutes (as what i saw in other videos). Outcome was yellowish. Was it overdone?
Hello... thank you for your reply... "boil for 5 minutes" at medium or low fire? It didnt caramelized but now from 2 weeks i see sugar crystals... is that normal? I kept it @room temperature
Table sugar is pure sucrose. Sucrose is glucose bound to fructose. Invert sugar is the process of breaking the bond. Resulting in glucose and fructose. No more sucrose.
Thank you for providing the measurements and temperature in this recipe!
I enjoyed the details on the composition of sucrose vs invert sugar.
The best tutorial I’ve seen regarding invert sugar.
Wow, thanks!
what do you do with HMF a poisonous material that form during boiling sugar in acid
Thank you 😊 💓 very simple and straightforward! Detroit Mamma!
Nice chef thankyu so much
How do I stop it crystalising once made? It remains clear for several days and then starts to go solid
added the rright amount of tartaric acid
What quantity do you add to Chocolate Truffle Ganache for hand rolled truffles and how fo you calculate it
Thank you so much
I have a question please
Can you tell me what is the benefit of adding termolin or invert sugar in some pastries?
its give long life to bonbon also good for croissant and brioch and make jocondo soft and amazing if you use it for marshmallow
judging from color that looks like partial not full invert , if you wanted full you need to hold that temp for 20 min
Hello.. i tried do this.. my thermometer was not working right.. so i just let it simmer for 30minutes (as what i saw in other videos). Outcome was yellowish. Was it overdone?
It’s becoming caramel you must boil for 5 minutes maximum if you don’t have thermometer
Hello... thank you for your reply... "boil for 5 minutes" at medium or low fire? It didnt caramelized but now from 2 weeks i see sugar crystals... is that normal? I kept it @room temperature
confused about the inversion. you said before cooking it's glucose fructose and sucrose after boiling it loses the sucrose?
its the theroy behind all you need follow my recipe and have invert sugar easy
Table sugar is pure sucrose. Sucrose is glucose bound to fructose. Invert sugar is the process of breaking the bond. Resulting in glucose and fructose. No more sucrose.
Hahahah! I know! Ignore the science part.
am i the only class 12 student here?
thank you