{"id":549,"date":"2026-03-28T15:32:47","date_gmt":"2026-03-28T20:32:47","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=549\/"},"modified":"2026-03-28T15:32:47","modified_gmt":"2026-03-28T20:32:47","slug":"invert-syrup-gost-recipe-with-technological-map","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/invert-syrup-gost-recipe-with-technological-map\/","title":{"rendered":"Invert Syrup GOST Recipe with Technological Map"},"content":{"rendered":"<p><strong>Invert syrup<\/strong> (\u0406\u043d\u0432\u0435\u0440\u0442\u043d\u0438\u0439 \u0441\u0438\u0440\u043e\u043f) is a GOST recipe for a <a href=\"\/key-words\/syrup\/\">syrup<\/a> produced by the acid hydrolysis of sucrose into its two component <a href=\"\/key-words\/reducing-sugars\/\">reducing sugars<\/a> \u2014 glucose and fructose. Invert syrup is sweeter than regular <a href=\"\/key-words\/sugar-syrup\/\">sugar syrup<\/a>, more <a href=\"\/key-words\/hygroscopic\/\">hygroscopic<\/a>, and resists crystallization \u2014 making it valuable in <a href=\"\/key-words\/cookies\/\">cookie<\/a>, <a href=\"\/key-words\/gingerbread\/\">gingerbread<\/a>, and confectionery production.<\/p>\n<h2>Recipe per 10 kg<\/h2>\n<ul>\n<li><a href=\"\/key-words\/sugar\/\">Granulated sugar<\/a> (TS 99.85%) \u2014 6.740 kg<\/li>\n<li>Water \u2014 2.630 kg<\/li>\n<li>Citric acid (TS 91.2%) \u2014 0.038 kg<\/li>\n<li>Sodium bicarbonate \u2014 0.017 kg (for neutralization at end)<\/li>\n<\/ul>\n<h2>Technological map<\/h2>\n<p><a href=\"\/key-words\/sugar\/\">Sugar<\/a> is dissolved in water and heated to 70\u201380 \u00b0C. Citric acid is added to initiate the inversion (hydrolysis) reaction \u2014 breaking sucrose molecules into glucose and fructose. The syrup is held at this temperature for 30\u201340 minutes with occasional stirring until the target inversion level is reached (typically 50\u201370% of the sucrose is inverted). The reaction is stopped by adding a small amount of sodium bicarbonate to neutralize the acid.<\/p>\n<p>Final total solids: 78\u201380%. The degree of inversion can be measured with a polarimeter or by the Fehling method for <a href=\"\/key-words\/reducing-sugars\/\">reducing sugars<\/a>. Higher inversion levels produce sweeter, more hygroscopic syrup but can also develop off-colors from excessive heating. Invert syrup improves crust color in baked goods through enhanced Maillard browning and helps <a href=\"\/key-words\/cookies\/\">cookies<\/a> and <a href=\"\/key-words\/gingerbread\/\">gingerbread<\/a> retain moisture during storage.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Invert syrup (\u0406\u043d\u0432\u0435\u0440\u0442\u043d\u0438\u0439 \u0441\u0438\u0440\u043e\u043f) is a GOST recipe for a syrup produced by the acid hydrolysis of sucrose into its two component reducing sugars \u2014 glucose and fructose. Invert syrup is sweeter than regular sugar syrup, more hygroscopic, and resists crystallization \u2014 making it valuable in cookie, gingerbread, and confectionery production. Recipe per 10 kg&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/invert-syrup-gost-recipe-with-technological-map\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Invert Syrup GOST Recipe with Technological Map<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[12],"tags":[196,167,166,46,66],"class_list":["post-549","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-gost-recipe","tag-hygroscopic","tag-reducing-sugars","tag-semi-finished-product","tag-food-syrup"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Invert Syrup GOST Recipe with Technological Map<\/title>\n<meta name=\"description\" content=\"Invert syrup GOST recipe - acid hydrolysis of sucrose into glucose and fructose. 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