Anasazi I've got a ?

pennysuedog

Do you use invert sugar or Numoline?

I need some for the weekend and I am no longer able to purchase it through work.  I have never really seen it in stores, have you ever tried making it (tips)?  I think right now that is my best option. 

anasazi17

I have used it...but only from CK products. I was just at my cake supply shop and asked them about it...the pastry chef said it is fairly easy to make and gave this site as a good reference for a recipe and troubleshooting tips (she is a prof at our culinary school...so I trust her recommendations):

https://www.chefeddy.com/2009/11/invert-sugar/

What are ya making?  {{just being nosey }}

DoctorWorm222

:::poking in:::

I love to bake (as a hobby, of course, not professionally), but I've never heard of invert sugar. Could you explain a bit about how its used? I read the link (jellies, ganache, fudge, etc) - is it just a sugar substitute?

pennysuedog

anasazi17:

I have used it...but only from CK products. I was just at my cake supply shop and asked them about it...the pastry chef said it is fairly easy to make and gave this site as a good reference for a recipe and troubleshooting tips (she is a prof at our culinary school...so I trust her recommendations):

https://www.chefeddy.com/2009/11/invert-sugar/

What are ya making?  {{just being nosey }}

Nothing impressive...

I scored the formula to a my works old buttercream icing which was the best in MN, but they switched it for a new trans-fat free recipe around 8 years ago.  This formula is highly guarded and was took out of our books,   I just happened to run into a retired baker who knew the recipe by heart.  I would like to use this recipe for my BIL's birthday cake this weekend.  I just need to convert it down.  Right now the formula will make close to 50 pounds.  Go-go-math skills

pennysuedog

DoctorWorm222:

:::poking in:::

I love to bake (as a hobby, of course, not professionally), but I've never heard of invert sugar. Could you explain a bit about how its used? I read the link (jellies, ganache, fudge, etc) - is it just a sugar substitute?

I'm not really a food scientist but...

I think it will help make my buttercream smoother   I also believe it helps preserve things.  It has something to do with the citric acid and sugar combining.  When I make simple syrup at work we use citric acid also.  It keeps the sugar from crystallizing after it sits for a while.

anasazi17

pennysuedog:

anasazi17:

I have used it...but only from CK products. I was just at my cake supply shop and asked them about it...the pastry chef said it is fairly easy to make and gave this site as a good reference for a recipe and troubleshooting tips (she is a prof at our culinary school...so I trust her recommendations):

https://www.chefeddy.com/2009/11/invert-sugar/

What are ya making?  {{just being nosey }}

Nothing impressive...

I scored the formula to a my works old buttercream icing which was the best in MN, but they switched it for a new trans-fat free recipe around 8 years ago.  This formula is highly guarded and was took out of our books,   I just happened to run into a retired baker who knew the recipe by heart.  I would like to use this recipe for my BIL's birthday cake this weekend.  I just need to convert it down.  Right now the formula will make close to 50 pounds.  Go-go-math skills

Oh how fun!!  I love secret recipe stuff!!  Well good luck with both making the invert sugar and the math...both of which I'm not too good at lol.  

Good luck!!