PRESERVE
- IT MOLD INHIBITOR - Potassium Sorbate - INFORMATION
A convenient mold and fermentation inhibitor, formulated to help prevent mold growth from within. This water-based preservative is ideal for all candy, fudge, desserts and pastries. Active Ingredient: Potassium Sorbate. General Use Guide: Use 2 teaspoon to 5 lb.. of total batch. NOTE: Potassium Sorbate is already in all of our ready-made candy center products. NOTES FROM DEAN: We add the potassium sorbate to the water we use to make the fudge. We use 2 TB per 42 lb. of fudge, so it doesn't take whole bunch of it if you are making a pan or two of fudge... even if you put 2 TB for just a small pan, it won't hurt as it is odorless & tasteless. |
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| Confectioners Glaze - a sealing liquid for candies or gingerbread houses. Used to give shine also. |
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| Invert Sugar- (Also called Nulomoline) Invert sugar is created by combining a SUGAR SYRUP with a small amount of acid (such as CREAM OF TARTAR or lemon juice) and heating. This inverts, or breaks down, the SUCROSE into its two components, GLUCOSE and FRUCTOSE, thereby reducing the size of the sugar crystals. Because of its fine crystal structure, invert sugar produces a smoother product and is used in making candies such as fondant, and some syrups. The process of making jams and jellies automatically produces invert sugar by combining the natural acid in the fruit with granulated sugar and heating the mixture. Homemade Marshmallow |
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