Broken Sugar, Perfected Gelato: Discover Invert Sugar

In the world of artisanal gelato, we are constantly searching for ingredients that allow us to take full control of the texture. One of the most powerful tools in this arsenal is the hero of this article: invert sugar. It's not some exotic invention—it's simply sucrose that has been split into two parts. But this small change gives us incredible superpowers.

The article explains that invert sugar is a mixture of two simple sugars: glucose and fructose. This "broken" structure has two gigantic advantages for us gelato makers. First, it is much sweeter than regular sugar, which allows us to achieve the desired sweetness with less dry matter. Second, and most importantly, it has a powerful ability to lower the freezing point (high PAC). This means it's an absolute master at preventing the formation of large ice crystals and sandiness. Thanks to it, gelato gains incredible smoothness and creaminess, and remains perfectly plastic in the display case for much longer.

But how do you use it precisely? How do you perfectly balance its power with other sugars so the gelato doesn't turn out too soft? How do you make it yourself to reduce costs? This is where our application becomes your personal technologist. It allows you to design gelato with a perfectly balanced sweetness (POD) and anti-freezing power (PAC). It's indispensable when removing ready-made powder bases, giving you full control over every gram of sugar. The app allows for intelligent correction of sweetness and plasticity, suggesting the best proportions of different sugars, including invert sugar. With the support of artificial intelligence in gelato production, you can be sure that your gelato structure will always be master-level.