{"product_id":"lorann-velvet-cream-vanilla-double-strength-4-oz-copy","title":"LorAnn Invertase (Fermvertase) – Liquid Enzyme for Candy Making 4 oz","description":"\u003ch1 data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eLorAnn Invertase (Fermvertase) – Liquid Enzyme for Candy Making\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe Secret to Delicious, Gooey Cherry Cordials and Smooth, Creamy Candy Centers!\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCreate delicious homemade chocolates with smooth, creamy, or liquid-filled centers using \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eLorAnn Invertase, also known as Fermvertase!\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInvertase 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!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInvertase is also used in commercial baking and candy making to help retain moisture and reduce sugar crystallization in certain fillings, including ganache.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003ePerfect For:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eChocolate-covered cherry cordials\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eHomemade cream-filled chocolates\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eChocolate cream eggs\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSoft and creamy fondant candy centers\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eLiquid-filled chocolates and bonbons\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eHomemade holiday candies\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eHelping prevent crystallization in ganache centers\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eMoisture retention in select bakery and confectionery products\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eProduct Features:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eNatural Enzyme:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Gradually transforms firm fondant into creamy or liquid centers.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePerfect for Cherry Cordials:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Creates the classic liquid filling inside chocolate-covered cherries.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSmooth, Creamy Results:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Helps soften fondant centers after chocolates have been dipped.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAdjustable Reaction Time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e The amount used affects how quickly fondant softens.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProfessional Candy Making:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Ideal for homemade chocolates and commercial confectionery applications.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHelps Reduce Crystallization:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Useful in certain ganache and candy fillings.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eEasy to Use:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Simply incorporate into prepared, moist fondant fillings.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eHow to Use Invertase\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eAdd invertase to prepared, moist fondant candy fillings before dipping or coating in chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRecommended Usage Rate:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eUse approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e0.1% to 0.25% of the total candy filling weight\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eHigher amounts of invertase generally produce faster liquefaction.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eDoubling the amount of invertase may reduce the reaction time by approximately half, depending on the recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eImportant Tips:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-spread=\"false\" start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003ePrepare your fondant candy filling according to your recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAdd any flavorings, colors, or other ingredients before adding invertase.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eMix invertase thoroughly into the prepared, moist fondant.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eShape your candy centers and dip them into melted chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAllow several days for the fondant to gradually soften or liquefy.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e\u003cspan\u003eHow Long Does Invertase Take to Work?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eInvertase works gradually rather than immediately.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDepending on the amount used, the recipe, and storage conditions, the liquefaction process typically takes \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ea few days to approximately one week\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor best results, plan ahead when making chocolate-covered cherries, cream eggs, and other liquid-centered chocolates.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHelpful Tip:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eImportant Information\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eInvertase works best when incorporated into moist fondant fillings.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAlcohol and acidic ingredients may reduce enzyme activity.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAdd other ingredients before incorporating invertase.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eInvertase does not instantly liquefy fondant; allow time for the reaction to occur.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eResults vary depending on the recipe, moisture content, temperature, and amount of invertase used.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eStorage Instructions\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eREFRIGERATE FOR MAXIMUM ENZYME ACTIVITY AND SHELF LIFE.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRecommended storage temperature: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e39°F–46°F (4°C–8°C).\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKeep the bottle tightly closed and refrigerated when not in use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBrand:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e LorAnn Oils\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProduct:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Invertase (Fermvertase)\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eForm:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Liquid Enzyme\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSize:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 4 fl. oz. (118.3 mL)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMake your homemade chocolates extra special with LorAnn Invertase — the secret to irresistibly smooth, creamy, and gooey candy centers!\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"LorAnn","offers":[{"title":"Default Title","offer_id":46412891979955,"sku":"023535709088","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/9522\/4499\/files\/7090-0800_471a7f05-c100-455b-97f3-517f59008952.webp?v=1794165285","url":"https:\/\/cakeandcandysupply.com\/products\/lorann-velvet-cream-vanilla-double-strength-4-oz-copy","provider":"Cake and Candy Supply","version":"1.0","type":"link"}