Invertase For Liquid Centres 30ml
| Price: |
$8.50
|
| Category: |
Fondant, Mixes, Ingredients Chocolate & Candy Making |
| Brand: | Roberts |
| Stock: |
Only 8 left in stock Need more? Contact Us |
Invertase, also known as Fermvertase, is a natural enzyme that is commonly used to create liquid centres for chocolates.
It can also be used to prevent crystallization in ganache centers. Comes in a 30ml bottle. Vegan, kosher, halal suitable
Intructions
- Put a spoonful of fondant into the centre of your chocolate shell, add a few drops of invertaste.
- Cover and fill the remainder of the mould with melted chocolate.
- Leave it for 1-2 days and the invertase will break the sugar in the fondant down and turn it into liquid.
- When you bite into your chocolate you will get a lovely liquid centre.
Disclaimer
We do our best to ensure the accuracy of the product information on this page. However we ask customers concerned about food allergens, ingredients or country of origin to email us for the latest information and to always check the manufacturers label on the product as manufacturers ingredients may change without notice.
We do our best to ensure the accuracy of the product information on this page. However we ask customers concerned about food allergens, ingredients or country of origin to email us for the latest information and to always check the manufacturers label on the product as manufacturers ingredients may change without notice.
