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Invert Sugar 🍭 Get the Recipe on @gronda Check the link in the bio. The secret to creamy ice creams, moist cakes and smooth ganaches might not be as obvious as you think. Sugar has certain chemical properties that will change during the cooking process and can either be your best friend or completely ruin the texture of your dish. To overcome this, Chef’s have used inverted sugar to prevent crystallisation, drying out when baking cakes and ensure even dilution of sugar when mixing cocktails. On
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