Invertase (Fermvertase) 4 ounce bottle

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About this product

Inverse, also known as fermvertase, is a natural enzyme used to change fondant from a solid to a liquid. It is also used in commercial baking and candy making for moisture retention. Adding inverse to candy recipes, such as fondant candy fillings, will result in liquefying the fondant over time. Inverse is used in candies like cherry cordials and cream eggs to make the creamy liquid center. add inverse to moist fondant, and your chocolate covered creams will be creamy and smooth after they are dipped. Typical application rate is . 1 to . 25 percent of total. Alcohol and acids can negatively impact inverse for this reason, it is best to incorporate all ingredients to fondant creams before adding inverse the liquefying process takes a few days and up to a week to happen, So plan on making candies ahead of time to allow the reaction to take place. Storing candies at room temperature will speed The process. kosher certifiedgluten-free, LorAnn Oils Invertase - 4 oz 7090-0800 70900800, search quality ounce