A small bottle is all you need
I bought for making cherry cordials. Fantastic. Makes them juicy in the chocolate shell. Read more
LorAnn Oils
Invertase Fermvertase 1 ounce bottle
$9.10
Sobre este artículo
- Invertase, also known as Fermvertase, is a natural enzyme used to change fondant from a solid to a liquid. It is also used in commercial baking and candy making for moisture retention. Adding invertase to candy recipes, such as fondant candy fillings, will result in liquifying the fondant over time. Invertase is used in candies like cherry cordials and cream eggs to make the creamy liquid center. It can also be used to prevent crystallization in ganache centers.
- Add invertase to moist fondant, and your chocolate covered creams will be creamy and smooth after they are dipped. Typical application rate is .1 to .25 percent of total. The more invertase that is used, the quicker the reaction time (twice the invertase level will enable the reaction to take place in half the time). Alcohol and acids can negatively impact invertase. For this reason, it is best to incorporate all ingredients to fondant creams before adding invertase.
Key details
- Flavor
- Fudge
- Brand
- LorAnn Oils
- Specialty
- Kosher
- Number of Pieces
- 1
- Item Volume
- 1 Fluid Ounces
Dimensions and fit
- dimensions
- 3.86 x 2.01 x 1.69 inches; 2.89 ounces
- package_dimensions
- 3.86 x 2.01 x 1.69 inches; 2.89 ounces
Technical specifications
- item_model_number
- 7090
Item information
- is_discontinued_by_manufacturer
- No
- manufacturer
- LorAnn Oils
- units
- 1.00 Count
- best_sellers_rank
- #77,852 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #447 in Natural Extracts
Highlights
About this item
- Invertase, also known as Fermvertase, is a natural enzyme used to change fondant from a solid to a liquid. It is also used in commercial baking and candy making for moisture retention. Adding invertase to candy recipes, such as fondant candy fillings, will result in liquifying the fondant over time. Invertase is used in candies like cherry cordials and cream eggs to make the creamy liquid center. It can also be used to prevent crystallization in ganache centers.
- Add invertase to moist fondant, and your chocolate covered creams will be creamy and smooth after they are dipped. Typical application rate is .1 to .25 percent of total. The more invertase that is used, the quicker the reaction time (twice the invertase level will enable the reaction to take place in half the time). Alcohol and acids can negatively impact invertase. For this reason, it is best to incorporate all ingredients to fondant creams before adding invertase.
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Product videos
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Customer reviews
94 reviewsPositive
Rated 4.9/5 across 94 reviews — highly regarded by customers.
- 100% of sampled reviews give 4–5 stars.
Customers say
Customers find the invertase works well, particularly for making chocolate covered cherries.
Generated from the text of customer reviews
Chocolate covered cherry enzyme
Arrived early. We'll package. Great product! Read more
Cherry Juice Helper
Great stuff. Read more
Perfect
I use this at Christmas time when I make my candy creams. It keeps the fondant nice and soft and creamy Love it Have used it for years Read more
Great product
Bought to make chocolate covered cherries for my father. “Accidentally” kept six for us. Fabulous. Way easier to use than I assumed. Very, very sweet though. Next time, less powdered sugar. Read more
Candy Making Success
For years I've been looking for a way to duplicate candies that I once bought at a candy store in Indiana. I had the recipe pretty well worked out, but couldn't get the "drippy" centers I remembered. This did the trick. I added about 3/8 tsp. to my candy center recipe and after a few days the centers were exactly what I wanted. I'm very pleased. Read more
I used this for making my chocolate cocered cherries and ...
I used this for making my chocolate cocered cherries and it worked so well. Gonna buy some more real soon Read more
Invertase
This product worked great for my Christmas chocolates. I had creamy soft fillings and it helped to liquify the fondant in my chocolate covered cherries. I will purchase it again. Read more
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