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TÖUFOOD Invertase
Enzyme that converts sucrose into invert sugar over time.
PRODUCT DETAILS
Invertase is used to liquefy fondants and fillings, creating soft centres in confectionery.
It breaks down sucrose into glucose and fructose, improving texture and sweetness balance.
APPLICATION
Filled Chocolates • Fondants • Liquid Centres • Confectionery
DIRECTIONS FOR USE
Add to preparation before setting. Reaction occurs over time.
SPECIFICATIONS
Form: Powder
Function: Enzyme
Properties: Time-activated sugar conversion
Allergens: None
Dosage: 1–5 g per kg
AVAILABLE IN
500 g Tub
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