LorAnn Invertase (Fermvertase) – Liquid Enzyme for Candy Making

The Secret to Delicious, Gooey Cherry Cordials and Smooth, Creamy Candy Centers!

Create delicious homemade chocolates with smooth, creamy, or liquid-filled centers using LorAnn Invertase, also known as Fermvertase! This natural enzyme is a must-have for candy makers looking to create professional-quality cherry cordials, chocolate-covered creams, cream eggs, and other delicious confections.

Invertase works by gradually breaking down sugars in moist fondant, transforming firm candy centers into smooth, creamy, or liquid fillings over time. It's the secret ingredient behind those delicious, ooey-gooey centers found in chocolate-covered cherries and cream-filled chocolates!

Invertase is also used in commercial baking and candy making to help retain moisture and reduce sugar crystallization in certain fillings, including ganache.

Perfect For:

• Chocolate-covered cherry cordials

• Homemade cream-filled chocolates

• Chocolate cream eggs

• Soft and creamy fondant candy centers

• Liquid-filled chocolates and bonbons

• Homemade holiday candies

• Helping prevent crystallization in ganache centers

• Moisture retention in select bakery and confectionery products

Product Features:

• Natural Enzyme: Gradually transforms firm fondant into creamy or liquid centers.

• Perfect for Cherry Cordials: Creates the classic liquid filling inside chocolate-covered cherries.

• Smooth, Creamy Results: Helps soften fondant centers after chocolates have been dipped.

• Adjustable Reaction Time: The amount used affects how quickly fondant softens.

• Professional Candy Making: Ideal for homemade chocolates and commercial confectionery applications.

• Helps Reduce Crystallization: Useful in certain ganache and candy fillings.

• Easy to Use: Simply incorporate into prepared, moist fondant fillings.

How to Use Invertase

Add invertase to prepared, moist fondant candy fillings before dipping or coating in chocolate.

Recommended Usage Rate:

• Use approximately 0.1% to 0.25% of the total candy filling weight.

• Higher amounts of invertase generally produce faster liquefaction.

• Doubling the amount of invertase may reduce the reaction time by approximately half, depending on the recipe.

Important Tips:

1. Prepare your fondant candy filling according to your recipe.

2. Add any flavorings, colors, or other ingredients before adding invertase.

3. Mix invertase thoroughly into the prepared, moist fondant.

4. Shape your candy centers and dip them into melted chocolate.

5. Allow several days for the fondant to gradually soften or liquefy.

How Long Does Invertase Take to Work?

Invertase works gradually rather than immediately.

Depending on the amount used, the recipe, and storage conditions, the liquefaction process typically takes a few days to approximately one week.

For best results, plan ahead when making chocolate-covered cherries, cream eggs, and other liquid-centered chocolates.

Helpful Tip: Warmer temperatures can speed up the enzyme's activity, while cooler temperatures slow the process. Always follow appropriate food-storage guidelines for your finished candies.

Important Information

• Invertase works best when incorporated into moist fondant fillings.

• Alcohol and acidic ingredients may reduce enzyme activity.

• Add other ingredients before incorporating invertase.

• Invertase does not instantly liquefy fondant; allow time for the reaction to occur.

• Results vary depending on the recipe, moisture content, temperature, and amount of invertase used.

Storage Instructions

REFRIGERATE FOR MAXIMUM ENZYME ACTIVITY AND SHELF LIFE.

Recommended storage temperature: 39°F–46°F (4°C–8°C).

Keep the bottle tightly closed and refrigerated when not in use.

Brand: LorAnn Oils
Product: Invertase (Fermvertase)
Form: Liquid Enzyme
Size: 4 fl. oz. (118.3 mL)

Make your homemade chocolates extra special with LorAnn Invertase — the secret to irresistibly smooth, creamy, and gooey candy centers!