What is Invert Syrup?
It contains glucose and fructose; it is obtained by Hydrolysis of sucrose into Glucose & Fructose.
Inverted sugar is sweeter and its products tend to retain moisture and are less prone to crystallization.
All inverted sugar syrups are made from hydrolyzing sucrose to glucose (dextrose) and fructose (levulose) by heating a sucrose solution, then relying on time alone, with the catalytic properties of an acid.
Also Read: Type of Sugar & Invert Syrup in Bakery
The invert Syrup is prepared and transferred to the invert syrup dosing tank where invert syrup is weighed and transferred to mixers in accurate quantity.
Commercial Process of Invert Syrup Preparation for Biscuits
The process is standard for per ton preparation of invert syrup.
264 litre process water
Process water transfer to syrup
Heating up to 60°C by immersion heater
Dissolving the sugar with the help of agitator
Sugar from dumperFeeding 800kg sugarInto syrup tank
Addition of citric acid 800gm at 102°C
Attain temperature 112°C
Ambient cooling to 105°C
Addition of NaHCo3 to maintain pH
Filtration with 32 meshes
Transfer to storage tank
This is the standard procedure for manufacturing of Invert syrup in bakery industries. It may be different from industries to industries. The Invert syrup after preparation is check for Brix as a quality parameter which must lies between 76 to 78.