[Sussan ScoolinaryTeam]

Hi, @sultan-nouredine

Invert sugar is obtained by dividing sucrose into its two parts: glucose and fructose through the hydrolysis process. It is sweeter than sucrose and has ideal properties for use in baking.

Glucose syrup is an aqueous solution obtained from the decomposition of starches through a process called hydrolysis. Generally, corn starch is used for its preparation, although it can also be obtained from rice, potato, barley or wheat starch.
It has a very sweet flavor, is economical and is easy to produce, facts that make it one of the most used industrial sweeteners.

I leave you this recipe.

Homemade invert sugar recipe
Ingredients:

375g sugar

150 ml mineral water

1 teaspoon lemon juice

1 level teaspoon baking soda

You will also need a kitchen thermometer.

Preparation:

-We put the water, sugar and lemon juice in a saucepan. We stir to mix, being careful that the edges are not splashed or with traces of sugar.

-We bring to medium-high heat, and with the thermometer we measure the temperature. When it reaches 100°C, remove from heat.

-We let it cool until the syrup reaches 50°C, it will be approximately 15 minutes. At that moment we add the baking soda and stir well.

-As it cools, a whitish layer will form on the surface. We remove it with a spoon, and when it is completely cold we store it in a very clean airtight glass jar.
Conservation:

In a previously sterilized glass jar with an airtight seal, it lasts up to 12 months in the refrigerator.

We hope this information is helpful.

Greetings

[Elena Spetsiou]

Hi, I am preparing the invert sugar by myself. 😁 but thank you for receipt anyway.

[Sultan Nouredine]

Thank you so much for the reply and the recipe

[Sol Damiani]

Hi @sultan-nouredine & @elena_spetsiouyahoo-co-uk 👋

Welcome to our community!

Please Sultan, tell us if Sussan’s response helped you.

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Take care!

[Sultan Nouredine]

Yes, helped me a lot. Thank you for your interest

[Sol Damiani]

Great! Have an awesome week @sultan-nouredine