Pastry FAQs Letter I
- Q1. Invert sugar Why is invert sugar used?
- Q2. Invert puff pastry - What is invert puff pastry?
- QUESTION 3
- QUESTION 4
Invert sugar (also called Trimoline) is sugar that is about 30% sweeter than regular granulated sugar. It holds the moisture better than plain granulated sugar, resulting in baked goods that stay fresher longer. The one ingredient that can replace Invert sugar is honey or corn syrup.
Invert sugar (also called Tremoline) has the following effects on pastry products;
- Prevents sugar crystallization
- Adds moisture to baked items because invert sugar is hygroscopic; it absorbs moisture from the air.
- Gives smoothness to fillings
- Increases shelf life of baked products
With traditional puff pastry the butter is wrapped within the dough, while with reverse puff pastry the dough is wrapped within the butter.