Inverted Sugar

[rondo]

I am doing a cost analysis for a variety of items and confused.
A scone recipe has 113 grams of granulated sugar ( bakers percentage of 43% ). How do I substitute inverted sugar for granulated? I have read that inverted sugar is sweeter than regular sugar, thus you can use less. With inverted sugar roughly costing 6 times the cost of granulated sugar, I am curious.

 

[rondo]

Correction on my post, inverted sugar is roughly 2 time the cost of granulated, gram for gram.

 

[retired baker]

You might be confusing invert with high fructose corn syrup.
From quora,

Invert” sugar is just ordinary sucrose (cane or beet sugar being the normal source), that has had the two sugar molecules (half glucose and half fructose) “split” by being dissolved in acid and heat. It is therefore really no different to “table sugar” other than being liquid (Golden Syrup is an example).

High Fructose Corn Syrup - is extracted with chemicals, pressure and heat from maize. It comes in several grades but in all of them the fructose level exceeds the glucose level. It is a sweetener used in many (most) commerically prepared and packaged food these days as it is significantly sweeter than table sugars (fructose is sweeter than glucose) so as well as being cheaper, less needs to be used.

Short practical answer, just raise your price.

 

[Norcalbaker59]

I am doing a cost analysis for a variety of items and confused.
A scone recipe has 113 grams of granulated sugar ( bakers percentage of 43% ). How do I substitute inverted sugar for granulated? I have read that inverted sugar is sweeter than regular sugar, thus you can use less. With inverted sugar roughly costing 6 times the cost of granulated sugar, I am curious.

1. Sweetness is measured using a Relative Sweetness scale, with table sugar (sucrose) set as the benchmark at 100.
2. Invert sugars vary in sweetness—some are less sweet than table sugar, while others are significantly sweeter, depending on their ratio of glucose to fructose.
3. Substituting table sugar with an invert sugar requires a full recipe reformulation. Each type of invert sugar has a different composition of fructose, glucose, and/or sucrose, which affects both flavor and sweetness. Additionally, invert sugars contain water, which changes the texture of baked goods. For example, a crisp cookie like shortbread can become soft and chewy when made with invert sugar. Some of the changed characteristics cannot be reversed with reformation.
4. You can make invert sugar at home using just granulated sugar, water, and an acid (like lemon juice or cream of tartar). The only cost is your time and the basic ingredients.
5. For small-scale baking, there’s no cost advantage to using invert sugar in place of table sugar. It’s used primarily for its functional properties, not savings, in mass food production.

How to make an invert sugar.

Invert sugar recipe | By Pastry Chef – Author Eddy Van Damme

Invert sugar recipe easliy made at home can be a corn syrup substitute. Why use invert sugar is explained

chefeddy.com

 

[rondo]

1. Sweetness is measured using a Relative Sweetness scale, with table sugar (sucrose) set as the benchmark at 100.
2. Invert sugars vary in sweetness—some are less sweet than table sugar, while others are significantly sweeter, depending on their ratio of glucose to fructose.
3. Substituting table sugar with an invert sugar requires a full recipe reformulation. Each type of invert sugar has a different composition of fructose, glucose, and/or sucrose, which affects both flavor and sweetness. Additionally, invert sugars contain water, which changes the texture of baked goods. For example, a crisp cookie like shortbread can become soft and chewy when made with invert sugar. Some of the changed characteristics cannot be reversed with reformation.
4. You can make invert sugar at home using just granulated sugar, water, and an acid (like lemon juice or cream of tartar). The only cost is your time and the basic ingredients.
5. For small-scale baking, there’s no cost advantage to using invert sugar in place of table sugar. It’s used primarily for its functional properties, not savings, in mass food production.

How to make an invert sugar.

Invert sugar recipe | By Pastry Chef – Author Eddy Van Damme

Invert sugar recipe easliy made at home can be a corn syrup substitute. Why use invert sugar is explained

chefeddy.com

I appreciate the info. Using Morena Cane Sugar instead of granulated changes the taste, an improvement. But the scones lack the browning I got and wanted with inverted sugar. Next up, adding a wee bit of honey may help with the browning plus add some health benefits. Neligible as that might be considering they are scones.

 

[Norcalbaker59]

I appreciate the info. Using Morena Cane Sugar instead of granulated changes the taste, an improvement. But the scones lack the browning I got and wanted with inverted sugar. Next up, adding a wee bit of honey may help with the browning plus add some health benefits. Neligible as that might be considering they are scones.

Look at the ingredients on your wheat flour bag. If it does not indicate an enzyme, usually listedmalted barley, then consider adding a bit of diastatic malt powder to your dough.

Most retail flour in the US contains malted barley to enhance flavor and color. I am not sure about flours outside the US.

I keep both malted and unmalted flours since the product guides the browning level I want. For instance, I prefer an unmalted lower protein flour cor shortbread to allow the butter to shine, and achieve a tender crisp shortbread with little browning. But in my chocolate chip cookie, I always use a malted medium level protein flour to produce a richer color and more complex flavors in the dough achieved in part by the Maillard reaction from the malted barley.

You can read a bit more about diastatic malt here.

What's the difference between diastatic and non-diastatic malt?

Not all malt products are the same. Here’s a breakdown of different types and how to use them for better flavor, color, and rise in your bagels and breads.

www.kingarthurbaking.com