Natural invertase enzyme: Enables easy conversion of fondant and candy into smooth, creamy centers
Alcohol-free and allergen-friendly: Suitable for a wide range of dietary needs and restrictions
Kosher and vegan certified: Meets strict dietary requirements for various users
Extends shelf life: Helps prevent crystallization and maintains freshness in confections
Versatile application: Works with fondant, candy fillings, ganache centers, and chocolate covered creams
Summarized by Shop
Invertase is a natural product (an enzyme) used to transform sugar into invert sugar and changes fondant from solid and grainy to a smooth consistency. One teaspoon per pound of fondant, and chocolate covered centers will be creamy and smooth. It also extends the shelf life of truffles and other candy pieces.
