Invert sugar is a colorless, flavorless syrup which sweetens, improves quality and extends shelf life of baked goods and confections.

Functions: as a baking ingredient, this form of sugar can be substituted for sucrose in almost every application. It is preferred to sucrose because of its ability to:

1. Increase sweetness and balance acidity
2. Provide nourishment for yeast
3. Higher dietary fiber level
4. Provide consistency, it is easy to measure and dispers
5. Control crystallization in icings, so mouth feel is soft
6. Retain moisture, so bread remains fresh and does not dry out
7. Enhance color and flavor