{"product_id":"sosa-sucre-inverti-liquide-7kg","title":"Liquid Inverted Sugar 7kg","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eSosa Ingredients - Technical sugars\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eSosa Inverted Sugar - Professional 7 kg Format\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eLiquid inverted sugar syrup from France for ice cream making, ganaches, pastries, and professional confectionery\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eThe \u003cstrong\u003eSosa Inverted Sugar 7 kg\u003c\/strong\u003e is a \u003cstrong\u003eliquid inverted sugar syrup of French origin\u003c\/strong\u003e, an essential technical ingredient for professionals in ice cream making, chocolate, pastry, and bakery. Obtained by \u003cstrong\u003ehydrolysis of sucrose into fructose and glucose\u003c\/strong\u003e, this syrup offers functional properties that classic white sugar cannot reproduce.\u003c\/p\u003e\n        \u003cp\u003eIts 4 major technical advantages: \u003cstrong\u003ehumectancy\u003c\/strong\u003e (moisture retention), \u003cstrong\u003eanti-freeze\u003c\/strong\u003e (lowers freezing point), \u003cstrong\u003ehigher sweetening power\u003c\/strong\u003e (125% of sucrose), and \u003cstrong\u003ecrystallization inhibition\u003c\/strong\u003e. With a dosage of 10 to 15% as a sucrose substitute, you radically transform the texture and stability of your preparations.\u003c\/p\u003e\n        \u003cp\u003eAlso known as \u003cstrong\u003etrimoline\u003c\/strong\u003e in professional French terminology, inverted sugar has been used for decades by ice cream makers and chocolatiers to ensure optimal texture and extended preservation. The \u003cstrong\u003e7 kg Sosa\u003c\/strong\u003e format is calibrated for laboratories with regular production.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 26px 28px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 20px; margin: 0 0 6px 0; font-weight: 700;\"\u003eSucrose substitution calculator\u003c\/h3\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; margin: 0 0 22px 0; font-style: italic;\"\u003eCalculate the exact amount of inverted sugar to use according to your application and recipe.\u003c\/p\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-app\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eApplication in production\u003c\/label\u003e\n            \u003cselect id=\"pl-calc-app\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; cursor: pointer;\"\u003e\n                \u003coption value=\"glace\"\u003eArtisanal ice cream (anti-freeze effect, smoothness)\u003c\/option\u003e\n                \u003coption value=\"sorbet\"\u003eFruit sorbet (anti-freeze + shine)\u003c\/option\u003e\n                \u003coption value=\"ganache\"\u003eChocolate ganache (prolonged softness)\u003c\/option\u003e\n                \u003coption value=\"truffes\"\u003eChocolate truffles (melting texture)\u003c\/option\u003e\n                \u003coption value=\"viennoiserie\"\u003ePastries (tenderness for several days)\u003c\/option\u003e\n                \u003coption value=\"brioche\"\u003eBrioche \/ brioche bread (soft crumb)\u003c\/option\u003e\n                \u003coption value=\"madeleine\"\u003eMadeleines \/ financiers (moisture retention)\u003c\/option\u003e\n                \u003coption value=\"confiserie\"\u003eConfectionery (anti-crystallization)\u003c\/option\u003e\n            \u003c\/select\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"display: block; margin-bottom: 18px;\"\u003e\n            \u003clabel for=\"pl-calc-saccharose\" style=\"display: block; color: #2b2b2b; font-size: 13px; font-weight: 600; margin-bottom: 8px; letter-spacing: 1px; text-transform: uppercase;\"\u003eAmount of sucrose in your recipe (in grams)\u003c\/label\u003e\n            \u003cinput type=\"number\" id=\"pl-calc-saccharose\" min=\"0\" max=\"50000\" value=\"1000\" step=\"50\" style=\"width: 100%; padding: 12px 14px; border: 1px solid #e8dcc4; border-radius: 8px; background-color: #faf7f0; color: #2b2b2b; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; box-sizing: border-box;\"\u003e\n        \u003c\/div\u003e\n\n        \u003cbutton id=\"pl-calc-btn\" style=\"width: 100%; padding: 14px 18px; background-color: #b98b35; color: #ffffff; border: none; border-radius: 8px; font-family: 'Montserrat', Arial, sans-serif; font-size: 14px; font-weight: 600; letter-spacing: 2px; text-transform: uppercase; cursor: pointer; margin-bottom: 18px;\"\u003eCalculate the substitution\u003c\/button\u003e\n\n        \u003cdiv id=\"pl-calc-result\" style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 0 8px 8px 0; padding: 18px 22px; display: none;\"\u003e\n            \u003cp style=\"color: #b98b35; font-size: 11px; font-weight: 600; letter-spacing: 3px; text-transform: uppercase; margin: 0 0 10px 0;\"\u003eYour substitution\u003c\/p\u003e\n            \u003cdiv id=\"pl-calc-output\" style=\"color: #444444; font-size: 14px; line-height: 1.7;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cscript\u003e\n        (function() {\n            var applications = {\n                \"glace\": {\n                    label: \"Glace artisanale\",\n                    pct_substitution: 15,\n                    tip: \"Pour une glace artisanale, substituez 15% du saccharose par du sucre inverti pour obtenir une texture souple à la sortie du congélateur. Le PAC élevé (190%) abaisse le point de congélation et empêche les cristaux de glace de grossir. Résultat : crème glacée onctueuse et facile à porter en boule, même après 24 heures au congélateur.\"\n                },\n                \"sorbet\": {\n                    label: \"Sorbet aux fruits\",\n                    pct_substitution: 15,\n                    tip: \"Pour les sorbets aux fruits, 15% de substitution donne une texture fluide qui se porte facilement en boule sans cristallisation. Le sucre inverti renforce aussi la brillance du sorbet et préserve la couleur naturelle des fruits (particulièrement utile pour les sorbets framboise et cassis qui ont tendance à pâlir).\"\n                },\n                \"ganache\": {\n                    label: \"Ganache chocolat\",\n                    pct_substitution: 10,\n                    tip: \"Pour les ganaches truffes ou bonbons chocolat, 10% de sucre inverti remplace une partie du saccharose en apportant moelleux et conservation prolongée. La ganache reste tendre 2 à 3 semaines au lieu de durcir après 5 à 7 jours avec saccharose pur.\"\n                },\n                \"truffes\": {\n                    label: \"Truffes chocolat\",\n                    pct_substitution: 12,\n                    tip: \"Les truffes bénéficient particulièrement de l'humectance du sucre inverti. Dosez 12% pour conserver une texture fondante en bouche sur 3 semaines minimum. Excellente compatibilité avec les chocolats Valrhona et Cacao Barry de couverture.\"\n                },\n                \"viennoiserie\": {\n                    label: \"Viennoiseries\",\n                    pct_substitution: 10,\n                    tip: \"Pour les croissants, pains au chocolat et brioches feuilletées, 10% de sucre inverti garde la mie tendre pendant 3 jours minimum. Bonus important : le sucre inverti accélère la fermentation de la pâte levée de 15 à 20%, gain de temps en production matinale.\"\n                },\n                \"brioche\": {\n                    label: \"Brioche \/ pain brioché\",\n                    pct_substitution: 12,\n                    tip: \"Pour une brioche maison, 12% de substitution donne une mie filée et moelleuse qui se conserve 4 à 5 jours sans rassir. Le sucre inverti renforce aussi la coloration de la croûte à la cuisson (dorure naturelle plus intense).\"\n                },\n                \"madeleine\": {\n                    label: \"Madeleines \/ financiers\",\n                    pct_substitution: 10,\n                    tip: \"Pour les petits gâteaux moelleux (madeleines, financiers, tigrés), 10% de sucre inverti évite le dessèchement après 24 heures. Indispensable pour la vente en boutique sur 2-3 jours : vos clients retrouvent la même texture qu'à la sortie du four.\"\n                },\n                \"confiserie\": {\n                    label: \"Confiserie\",\n                    pct_substitution: 15,\n                    tip: \"En confiserie (caramels mous, nougats, pâtes de fruits), 15% de sucre inverti empêche la recristallisation du sucre et garantit une texture tendre dans le temps. Les caramels mous restent souples 6 à 8 semaines minimum.\"\n                }\n            };\n\n            function calcule() {\n                var appKey = document.getElementById(\"pl-calc-app\").value;\n                var saccharose = parseInt(document.getElementById(\"pl-calc-saccharose\").value);\n                var a = applications[appKey];\n\n                if (isNaN(saccharose) || saccharose \u003c= 0) {\n                    document.getElementById(\"pl-calc-output\").innerHTML = \"\u003cp style=\\\"color: #b98b35;\\\"\u003e\u003cstrong\u003eMerci d'indiquer une quantité de saccharose valide en grammes.\u003c\/strong\u003e\u003c\/p\u003e\";\n                    document.getElementById(\"pl-calc-result\").style.display = \"block\";\n                    return;\n                }\n\n                var sucre_inverti = saccharose * (a.pct_substitution \/ 100);\n                var saccharose_reduit = saccharose - sucre_inverti;\n                var nb_pots_7kg = sucre_inverti \/ 7000;\n\n                var html = \"\";\n                html += \"\u003cp style=\\\"margin: 0 0 14px 0;\\\"\u003e\u003cstrong\u003e\" + a.label + \" - \" + saccharose + \" g de saccharose initial\u003c\/strong\u003e\u003c\/p\u003e\";\n                html += \"\u003cul style=\\\"margin: 0 0 14px 0; padding-left: 18px;\\\"\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eTaux de substitution recommandé :\u003c\/strong\u003e \" + a.pct_substitution + \"%\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eSucre inverti à ajouter :\u003c\/strong\u003e \" + sucre_inverti.toFixed(0) + \" g\u003c\/li\u003e\";\n                html += \"\u003cli style=\\\"margin-bottom: 6px;\\\"\u003e\u003cstrong\u003eSaccharose résiduel dans la recette :\u003c\/strong\u003e \" + saccharose_reduit.toFixed(0) + \" g\u003c\/li\u003e\";\n                html += \"\u003cli\u003e\u003cstrong\u003eConsommation par pot 7 kg :\u003c\/strong\u003e \" + (nb_pots_7kg * 100).toFixed(2) + \"% (soit ~\" + Math.round(7000 \/ sucre_inverti) + \" recettes par pot)\u003c\/li\u003e\";\n                html += \"\u003c\/ul\u003e\";\n                html += \"\u003cp style=\\\"margin: 12px 0 0 0; padding-top: 12px; border-top: 1px solid #eadfcb; color: #8a6624; font-style: italic;\\\"\u003e\u003cstrong\u003eTip Patissland :\u003c\/strong\u003e \" + a.tip + \"\u003c\/p\u003e\";\n\n                document.getElementById(\"pl-calc-output\").innerHTML = html;\n                document.getElementById(\"pl-calc-result\").style.display = \"block\";\n            }\n\n            document.getElementById(\"pl-calc-btn\").addEventListener(\"click\", calcule);\n        })();\n        \u003c\/script\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eTechnical characteristics\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e Sosa Ingredients\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormat:\u003c\/strong\u003e professional 7 kg bucket\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigin:\u003c\/strong\u003e France\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eComposition:\u003c\/strong\u003e inverted sugar syrup (fructose and glucose)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eProfessional synonym:\u003c\/strong\u003e trimoline\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSweetening power (POD):\u003c\/strong\u003e 125% of sucrose\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAntifreeze power (PAC):\u003c\/strong\u003e 190%\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIndicative dosage:\u003c\/strong\u003e 10 to 15% as a substitute for sucrose\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCertifications:\u003c\/strong\u003e non-GMO, vegan, vegetarian, trans fat free\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBest before date (BBD):\u003c\/strong\u003e 24 months (minimum durability date)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eThe 5 technical properties of invert sugar\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSuperior sweetening power (POD 125%):\u003c\/strong\u003e lower dose for the same sweetening effect as sucrose. Allows reducing total sugar while maintaining taste perception.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStrong antifreeze power (PAC 190%):\u003c\/strong\u003e lowers the freezing point of frozen preparations. Ice creams and sorbets remain soft when taken out of the freezer, easy to scoop.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMoisture retention:\u003c\/strong\u003e naturally retains moisture in the preparation. Ganaches, pastries, and cookies stay soft for several days after baking.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCrystallization inhibition:\u003c\/strong\u003e prevents sugar from recrystallizing in cooled preparations. Essential in confectionery (soft caramels, nougats) and chocolate making.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFermentation accelerator:\u003c\/strong\u003e in bakery and pastry, invert sugar boosts yeast activity by 15 to 20%, saving time in morning production.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eRecommended applications\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eArtisanal ice cream shop:\u003c\/strong\u003e ice creams, fruit ice creams, plant-based ice creams, Italian gelati\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSorbet shop:\u003c\/strong\u003e red fruit sorbets, citrus, exotic fruits, granitas\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eChocolate shop:\u003c\/strong\u003e ganaches, truffles, chocolate bonbons, molded and stencil fillings\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePastry:\u003c\/strong\u003e madeleines, financiers, tiger cakes, cakes, puff brioches\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 9px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBakery and viennoiserie:\u003c\/strong\u003e croissants, chocolate croissants, milk breads, brioches\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eConfectionery:\u003c\/strong\u003e soft caramels, nougats, fruit jellies, marshmallows\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003ePatissland tips for using invert sugar\u003c\/h3\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 14px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eTip 1: gradual substitution to discover the product\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eIf you are new to invert sugar, don’t jump straight to 15% substitution. Start at 5% in a test recipe to get used to its effect on texture, then gradually increase. Beyond 15%, its hygroscopic effect can make the preparation sticky in the mouth, especially in dry biscuits.\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 14px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eTip 2: adjust the water-sugar ratio in your sorbets\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eSince invert sugar is a syrup, it contains about 25% water. If you replace 15% of sucrose with 15% invert sugar, you also add water to your recipe. Slightly reduce the initial water in the recipe by about 3 to 4% to maintain the balance of total dry matter (TDM).\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; border-radius: 0 8px 8px 0;\"\u003e\n            \u003cp style=\"color: #8a6624; margin: 0 0 6px 0; font-weight: 500;\"\u003e\u003cstrong\u003eTip 3: store at a stable room temperature\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cp style=\"color: #8a6624; margin: 0;\"\u003eInvert sugar stored between 15 and 25°C remains fluid and usable with a spoon or pitcher. Below 12°C, it may thicken and require gentle warming in a water bath at 30°C before use. Never boil it as this can alter its functional properties. Store in the original closed packaging, away from light.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 18px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eNutritional information and allergens\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003e\u003cstrong\u003eNutritional values per 100 g:\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0 0 14px 0;\"\u003e\n            \u003cli style=\"margin-bottom: 6px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEnergy:\u003c\/strong\u003e 1240 kJ \/ 290 kcal\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 6px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFats:\u003c\/strong\u003e 0 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 6px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCarbohydrates:\u003c\/strong\u003e 73 g (of which sugars: 73 g)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 6px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDietary fiber:\u003c\/strong\u003e 0 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 6px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eProteins:\u003c\/strong\u003e 0 g\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSalt:\u003c\/strong\u003e 0 g\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003cp style=\"color: #444444; margin: 0; font-style: italic; font-size: 13px;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e no major allergens in the product. May contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanuts.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 22px 26px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin: 0 0 14px 0; font-weight: 600;\"\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eWhat exactly is invert sugar?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eInvert sugar is obtained by hydrolyzing sucrose (regular table sugar) into its two basic components: fructose and glucose. This molecular breakdown gives it functional properties different from sucrose: higher sweetness, antifreeze effect, moisture retention, and inhibition of crystallization.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eWhat is the difference between invert sugar and trimoline?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eNo chemical difference. Trimoline is the historic brand of inverted sugar best known in France, which has become by habit the generic name used by professionals. Sosa inverted sugar offers the same composition (fructose and glucose) with a hydrolysis quality adapted to the requirements of modern professional pastry.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eWhat quantity for my recipes?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eThe standard dosage is 10 to 15% as a substitute for sucrose. For an ice cream requiring 200 g of sucrose, you would replace 30 g of sucrose with 30 g of inverted sugar (15%). The calculator at the top of the page gives you the exact dosage according to your application and the amount of sucrose in your base recipe.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eCan it be used in all pastries?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eInverted sugar is particularly effective in moist preparations (ice creams, ganaches, viennoiseries, brioches). Avoid or use very sparingly in dry biscuits (shortbread, shortbread cookies, cat’s tongues) where the moisture-retaining effect would soften the desired final texture.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eHow long does inverted sugar keep after opening?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eOnce opened, inverted sugar retains its properties until the best before date (24 months after production) provided storage conditions are respected: between 15 and 25°C, in a dry place (humidity below 60%), protected from light, in the original packaging tightly closed.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eIs inverted sugar vegan?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 14px 0;\"\u003eYes, Sosa inverted sugar is certified vegan and vegetarian. The hydrolysis of sucrose is done enzymatically or acidly without using any animal-derived ingredients. Compatible with all vegan pastries and corresponding certifications.\u003c\/p\u003e\n\n        \u003cp style=\"color: #2b2b2b; font-weight: 600; margin: 0 0 6px 0;\"\u003eDoes inverted sugar also replace honey in a recipe?\u003c\/p\u003e\n        \u003cp style=\"color: #444444; margin: 0;\"\u003eYes, partially, in terms of technical properties (moisture retention, fermentation acceleration, shine). Honey also brings a characteristic aromatic taste that inverted sugar does not have. To keep the honey aroma while gaining technical performance, you can combine the two: 50% honey + 50% inverted sugar in the substitution portion.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete your professional ice cream making technical sugars and ingredients station:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eFind our entire \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline;\"\u003eSosa Ingredients\u003c\/a\u003e catalog and our \u003ca href=\"\/en\/collections\/sucres\" style=\"color: #8a6624; text-decoration: underline;\"\u003eprofessional technical sugars\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eFor ice cream making, equip yourself with our \u003ca href=\"\/en\/collections\/stabilisants\" style=\"color: #8a6624; text-decoration: underline;\"\u003eSosa ice cream stabilizers\u003c\/a\u003e (Procrema, Cremodan) and our \u003ca href=\"\/en\/collections\/gelifiants\" style=\"color: #8a6624; text-decoration: underline;\"\u003etechnical gelling agents\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eIn chocolaterie, discover our \u003ca href=\"\/en\/collections\/valrhona\" style=\"color: #8a6624; text-decoration: underline;\"\u003eValrhona couverture chocolates\u003c\/a\u003e for ganaches and truffles.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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:\/\/patistopsland.com\/en\/products\/sosa-sucre-inverti-liquide-7kg","provider":"Patissland","version":"1.0","type":"link"}