What is Invert Syrup? Why it is used in Bakery Products?

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.
  • 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.

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.

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