Peter Greweling, Culinary Institute of America

Inversion

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • About
The hydrolysis of sucrose into dextrose and fructose. Inversion is accomplished mainly by acids or the enzyme invertase, but other factors, such as minerals and heat, can influence inversion.

© 2013 All rights reserved. Published by Wiley.