{"product_id":"sosa-sucre-inverti-liquide-7kg","title":"Liquid Inverted Sugar 7kg","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:20px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin:6px 0;font-size:14px;line-height:1.6}\n.vh-list li::marker{color:#d7b36a}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa · Technical Sugars\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eLiquid Invert Sugar\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eLiquid invert sugar syrup of French origin, professional 7 kg format, for ice cream making, ganaches, and viennoiserie.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDescription\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eSosa Invert Sugar 7 kg is a liquid invert sugar syrup of French origin, obtained by hydrolyzing sucrose into fructose and glucose. Also known as trimoline in the French professional lexicon, it is used by ice cream makers, chocolatiers, and bakers for functional properties that regular white sugar cannot replicate: humectancy, antifreeze power, higher sweetening power, and crystallization inhibition. The 7 kg format is sized for laboratories with regular production.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003e7 kg\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eFormat\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003eProfessional bucket\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003e10 to 15%\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eDosage\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003eAs a substitute for sucrose\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003e125%\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eSweetening power\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003ePOD, vs. sucrose\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical properties\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eHigher sweetening power (POD 125%): a lower dosage provides the same sweetening effect as sucrose\u003c\/li\u003e\n\u003cli\u003eAntifreeze power (PAC 190%): lowers the freezing point, keeping ice creams and sorbets soft when removed from the freezer\u003c\/li\u003e\n\u003cli\u003eHumectancy: retains moisture, keeping ganaches and viennoiseries soft for several days\u003c\/li\u003e\n\u003cli\u003eCrystallization inhibition: prevents sugar from recrystallizing, useful in confectionery and chocolate making\u003c\/li\u003e\n\u003cli\u003eFermentation accelerator: boosts yeast activity by 15 to 20% in baking and viennoiserie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eArtisanal ice cream making: ice creams, fruit ice creams, plant-based ice creams, gelati\u003c\/li\u003e\n\u003cli\u003eSorbet making: red berry, citrus, exotic fruit sorbets, granitas\u003c\/li\u003e\n\u003cli\u003eChocolate making: truffle ganaches, chocolate bonbons, molded and enrobed centers\u003c\/li\u003e\n\u003cli\u003ePastry: madeleines, financiers, tigres, cakes, laminated brioches\u003c\/li\u003e\n\u003cli\u003eBakery and viennoiserie: croissants, pain au chocolat, milk rolls, brioches\u003c\/li\u003e\n\u003cli\u003eConfectionery: soft caramels, nougats, fruit pastes, marshmallows\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePatissland consultation\u003c\/h3\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eDosage and texture:\u003c\/strong\u003e indicative substitution of 10 to 15% of sucrose (for example, 15% in ice cream and sorbet production, 10% in ganaches and viennoiseries). Since invert sugar is a syrup, it contains approximately 25% water: when substituting at 15%, reduce the recipe's initial water by approximately 3 to 4% to maintain the balance of dry ingredients. Store between 15°C and 25°C: below 12°C, the product may thicken and require gentle reheating in a bain-marie at 30°C, without ever bringing it to a boil.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003einvert sugar syrup (fructose and glucose)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProfessional synonym\u003c\/td\u003e\n\u003ctd\u003etrimoline\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of origin\u003c\/td\u003e\n\u003ctd\u003eFrance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSweetening power (POD)\u003c\/td\u003e\n\u003ctd\u003e125% of sucrose\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFreezing point depression (PAC)\u003c\/td\u003e\n\u003ctd\u003e190%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertifications\u003c\/td\u003e\n\u003ctd\u003eGMO-free, vegan, vegetarian, free from trans fatty acids\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest before period\u003c\/td\u003e\n\u003ctd\u003e24 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy (100 g)\u003c\/td\u003e\n\u003ctd\u003e1240 kJ \/ 290 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates (100 g)\u003c\/td\u003e\n\u003ctd\u003e73 g, including 73 g of sugars\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eno major allergens; may contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eHow much invert sugar should I use in my recipes?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eThe standard dosage is 10 to 15% as a substitute for sucrose. For an ice cream requiring 200 g of sucrose, for example, replace 30 g of sucrose with 30 g of invert sugar (15%).\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan it be used in all pastries?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eInvert sugar is particularly effective in moist preparations (ice creams, ganaches, viennoiseries, brioches). It should be avoided or used in very small amounts in dry biscuits (shortbread, shortbread cookies, cat's tongues), where its moisture-retaining effect would soften the desired texture.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes invert sugar also replace honey in a recipe?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003ePartially, in terms of technical properties (moisture retention, fermentation acceleration, shine). Honey also provides an aromatic flavor that invert sugar does not. To preserve the honey's flavor while gaining technical performance, the two can be combined in equal parts in the substitution amount.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003eDiscover the \u003ca href=\"\/en\/collections\/isomalt\"\u003eIsomalt, Sugar and Fructose collection\u003c\/a\u003e, or \u003ca href=\"\/en\/products\/sosa-sucre-muscovado-dark-750g\"\u003eDark Muscovado Sugar\u003c\/a\u003e for an additional caramelized note. Also see \u003ca href=\"\/en\/collections\/sosa\"\u003eall Sosa products\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":53543248658771,"sku":"41435","price":53.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sucre-inverti-liquide-7kg-sosa-1.jpg?v=1777687221","url":"https:\/\/pitisslind.com\/en\/products\/sosa-sucre-inverti-liquide-7kg","provider":"Patissland","version":"1.0","type":"link"}