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Invert Syrup

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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About

The term invert syrup is sometimes used by bakers and pastry chefs to describe any liquid syrup, including glucose corn syrup, maple syrup, honey, and molasses. The term has a more specific meaning, however. It refers to a type of syrup that contains approximately equal amounts of fructose and glucose.

While invert syrup is not as commonly used in the bakeshop as, for example, glucose corn syrup, it is still important to understand what it is and what its properties are. By learning about invert syrup, you will learn about sugars in general and how they function.

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