Invertase / Fermvertase — LorAnn Oils | 16 oz.

The secret behind silky cherry cordials, molten cream eggs, and perfectly smooth ganache centres — invertase is the natural enzyme that transforms solid fondant into a luscious liquid filling over time. Also known as Fermvertase, it is a staple in professional candy making and commercial baking for moisture retention and crystallization prevention.

Just add invertase to your moist fondant before dipping in chocolate, and within a few days your chocolate-covered creams will develop that signature creamy, smooth centre that customers love.

How It Works:

Converts sucrose in fondant into invert sugar, causing it to liquefy over time
Typical application rate: 0.1% to 0.25% of total batch weight
More invertase = faster reaction (doubling the amount halves the time)
Reaction takes a few days up to one week — plan ahead
Storing finished candies at room temperature speeds the liquifying process
Alcohol and acids inhibit invertase — incorporate all other ingredients before adding

Common Uses:

Cherry cordials & chocolate-covered creams
Cream eggs & fondant-filled chocolates
Ganache centres (prevents crystallization)
Commercial baking (moisture retention)

Features:

Natural enzyme
Kosher
Dairy-Free
GMO-Free
Halal Suitable
Natural Flavors
No Artificial Colors
Nut-Free
Sugar-Free
Vegan

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