Is a mixture of glucose and fructose. It is obtained by splitting sucrose into its two components. Compared with its precursor sucrose, inverted sugar is sweeter and its products tend to stay moist and are less prone to crystallization. Inverted sugar is therefore valued by bakers, who refer to the syrup as ‘trimoline’ or ‘invert syrup’.
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Queen's Contrivance
Beekeeping in Howard County, Md