Making invert sugar

[delzep]

Would this be the right stuff to use?

[googoomuck]

Yeah, go for it.

[dcalnan]

I've made inverted sugar a few times for ice cream and other desserts, I've always used normal granulated sugar, never brown/demerara sugar. But then again I've never tried brown so it might work, I'm not sure how the impurities in demerara would affect the conversion process, if it does at all.

[DEMPSEY]

I see your time in Belgium was not wasted so

[googoomuck]

The impurities in the sugar will just add to the caramel flavour, it won't affect the conversion process.

[delzep]

Anyone know about using invert sugar? I've seen some old British recipes (Ron Pattinson etc.) with invert sugar in them, but when I add the recipe into beersmith, the original gravity is much higher than expected. However when I add the recipe without the invert sugar, the original gravity is spot on. This suggests that the invert sugar provides only flavours and not fermentables, but surely thats not the case?

[johnrm]

http://suigenerisbrewing.blogspot.ca/2013/09/making-belgian-candi-sugar.html?m=1

[delzep]

Isn't Candi Sugar made from Beet sugar though?

Old school invert sugar is made with cane sugar

[johnrm]

As far as I am aware, cane or beet doesn't matter, once you start with sucrose.
Inverting is the process of splitting sucrose into fructose and glucose.
There are two processes in the above link.
The first makes invert, the second candy sugar.
In the second process maillard reactions occur a well as inverting.

[imark]

Why are you making it? Golden syrup is inverted sugar syrup.

[DEMPSEY]

Simple video showing how it is made
https://www.youtube.com/watch?v=MV4CSzC_hyo

[DEMPSEY]

In this video he says that that resultant invert will be about 30% sweeter than the table sugar.

[cruiscinlan]

Where can you get cream of tartar in Dublin as a matter of interest?

I was looking at the price of Belgian Candi sugar there and even in 25kg sacks it's €38.  Is it me or is that a bit mad pricewise?  I mean if sugar is a cheap adjunct then why is it dearer than grain?

[johnrm]

Cream of tartar should be on the homebaking section in Supervalu

[Will_D]

I was looking at the price of Belgian Candi sugar there and even in 25kg sacks it's €38.  Is it me or is that a bit mad pricewise?  I mean if sugar is a cheap adjunct then why is it dearer than grain?

Whats the price of a kilo of Siucra? Last I saw it was 1.35 as kilo.

Luckily JC's in Swords are selling Gem or Tatel&Lyle for 0.99c. (It used to be 0.89 and was once 0.79 in the last 6 months)

Having made a Candi sugar from scratch (from Sugar Beet - needs Lime and CO2 and a LOT of boiling) then that price is pretty good.

Inverting sugar by simple acid hydrolysis is WAY different to making Candi sugar!!