Ragus Organic Invert Sugar Syrup is used as a humectant and flavour attractant. It has a high sweetness value. The applications for invert vary and include glaze for hot cross buns, icing for Swiss buns as well as muffins.
Invert syrups can be suitable for low-fat products as a replacement for glycerine, adding colour and flavour during baking. Invert can reduces crystallisation in icings and fondants where a smooth, soft texture needs to be preserved. Inverts are also used in ice cream and sorbets to increase scoopability by depressing the freezing point. This quality also helps to preserve the quality of baked goods, cakes and sauces that are stored frozen.
