LorAnn Invertase / Fermvertase | 473 mL

LorAnn Invertase / Fermvertase | Natural Enzyme for Candy Making

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.

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, Vegan, Dairy-Free, GMO-Free, Halal-Suitable, Nut-Free, Sugar-Free
• No Artificial Colours, Natural Flavors