Invertase by LorAnn – Professional Fondant Liquefier & Softener Enzyme for Liquid Candy Centers & Chocolates

Unlock commercial-quality liquid centers and ultra-smooth confections with LorAnn Invertase (also known as Fermvertase). Invertase is a natural food-grade enzyme used by master chocolatiers, pastry chefs, and commercial bakers to break down sucrose (table sugar) into glucose and fructose, creating inverted sugar syrup right inside your candies and baked goods.

Whether you are crafting classic cherry cordials, soft-center truffles, or moist baked goods, LorAnn Invertase delivers flawless texture, prevents grainy crystallization, and keeps your sweet creations fresh for longer.

Key Benefits & Applications

• Liquid-Center Chocolates & Confections: Essential for making cherry cordials, cream eggs, creme-filled chocolates, and soft-center truffles. Added to firm fondant filling, Invertase breaks down solid sugar over time into a rich, liquid center after dipping in chocolate.
• Prevents Grainy Crystallization: Converts granulated sucrose into fructose and glucose, which naturally resist crystallization. Keeps fondant, royal icings, fudge, and ganache centers silky smooth instead of crunchy or grainy.
• Moisture Retention & Extended Shelf Life: Invert sugar is naturally hygroscopic (moisture-attracting), helping soft cookies, cakes, and chewy candies hold moisture and stay fresh far longer.
• Enhanced Sweetness & Natural Browning: Fructose delivers a higher perceived sweetness without extra calories, while glucose promotes a richer golden crust and deeper flavor during baking via the Maillard reaction.

Usage & Dosage Instructions

• Standard Usage Rate: Add 0.1% to 0.25% of your total recipe weight (approx. 1/4 to 1/2 teaspoon per pound of fondant or sugar dough).
• Speeding Up the Reaction: Doubling the amount of Invertase reduces the liquefying time by half. Higher room temperatures also speed up the process.
• Critical Temperature Notice: Always mix Invertase into fondant or sugar paste after it has cooled to room temperature. Heat above 140°F (60°C) deactivates the enzyme.
• Mixing Sequence: Alcohol and high-acid ingredients can slow enzyme activity. Incorporate all flavorings and acids into your fondant cream before adding Invertase.
• Resting Period: After shaping and dipping confections in chocolate, allow them to rest at room temperature for 1 to 3 weeks (or a minimum of 3 to 7 days) for the liquid center to fully develop.

Product Specifications & Storage

• Form: Clear liquid enzyme formulation (Fermvertase)
• Dietary Attributes: Kosher Certified, Vegan, Gluten-Free
• Storage Instructions: For maximum enzymatic activity and optimal shelf life, keep refrigerated at 39°F – 46°F (4°C – 8°C).
• Available Sizes:
  • 1 oz Bottle (Ideal for home candy makers and small holiday production runs)
  • 4 oz Bottle (Perfect for artisan chocolatiers, cake decorators, and testing)
  • 16 oz (1 lb) Bottle (Bulk commercial size for bakeries, confectioners, and high-volume candy lines)