Peter Greweling, Culinary Institute of America

Invert Sugar

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
Sucrose that has been hydrolyzed into fructose and dextrose. Invert sugar is usually purchased in a cream form containing approximately 20 percent water.

© 2007 All rights reserved. Published by Wiley.