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Azúcar invertido

04/08/2014 3 min read
Hoy tenemos post express.
Y además patrocinado….

Ah, no, que no me pagan ni nada.

Oye, que esto de hacer publicidad gratuita no puede ser eh? Que ya os veo a todos, legión de fans, corriendo como locos, haciendo cola a las puertas del Mercadona como si fuese el primer día de rebajas…y encima pagando!!

Así no salimos de pobres!!!
Ea, pues ya lo he dicho, el afortunado que disfrutará de esta publicidad tan estupenda es el señor de Mercadona. 

Jo, que suerte, eh salao?

Y es que, de momento, yo solo he encontrado allí el ingrediente principal de esta receta.

Se trata de las gaseosas, unos sobrecitos que se encuentran en la zona de repostería, junto a las levaduras y demás, y que se venden bajo el nombre de Gasificante para repostería.
Vienen dos sobres, uno blanco, ácidos tartárico y málico, y otro morado, bicarbonato sódico, que vamos a utilizar para preparar azúcar invertido.
¿Y eso qué es lo que es?

Pues el azúcar invertido, queridos, es azúcar común, sacarosa, sometido a un proceso químico, hidrólisis, que lo separa en sus dos componentes, fructosa y glucosa
O en versión «Sálvame», es el divorcio, por culpa de la hidrólisis, de Fructosa y Glucosa, que antes formaban un matrimonio bien avenido, Sacarosa o azúcar común.
Ahora cada uno va por su lado.


¿Para qué se utiliza?
  • En repostería su principal ventaja es que acelera la fermentación de las masas y retiene más la humedad, lo que hace que nuestros bizcochos se mantengan tiernos por más tiempo. Además aquellas preparaciones en las que utilicemos este azúcar tendrán un color más dorado.
  • A la hora de preparar helados nos beneficiamos de su alto poder anticristalizante, es decir dificulta la cristalización del agua, lo que da como resultado unos helados mucho más cremosos.
  • También se utiliza para dar brillo a la superficie de las masas.
¿Cómo se usa?
 Antes de nada, debemos tener en cuenta que el azúcar invertido tiene mayor poder edulcorante que el azúcar común, hasta un 30% más, por lo que no se puede sustituir todo el azúcar de la receta por azúcar invertido, tan solo un % del total.
  • En heladería sustituiremos el 30% del azúcar total por azúcar invertido. Es decir, si la receta lleva 100 gramos de azúcar, pondremos 70 gramos de azúcar normal y 30 gramos de azúcar invertido.
  • En bizcochos y masas batidas se sustituye un 20% .
  • En masas fermentadas se sustituye el 50%.
Pues sin más vamos a por la receta, que ya veréis que es muy sencillita.

Azúcar invertido

Ingredientes:

  • 700 gr. de azúcar blanquilla
  • 300 ml. de agua mineral
  • 4,4 gr. ácido tartárico y málico ( 2 sobres blancos)
  • 6,6 gr. bicarbonato ( 2 sobres morados)
Preparación:
En un cazo ponemos el agua junto con el azúcar y los 2 sobres blancos y llevamos a ebullición, mientras removemos.
Una vez que empieza a hervir lo apartamos del fuego.
Dejamos que se temple, hasta que alcance una temperatura de unos 50º C. Si no tenemos termómetro para comprobar la temperatura, dejamos templar durante unos 20 minutos aproximadamente.
Cuando alcance la temperatura indicada vertemos los sobres morados.
Se formará una espuma, pero no os preocupéis, ya que desaparece una vez que se enfría.
Cuándo este frío guardamos en un bote de cristal. Es mejor que el bote tenga un poco más de capacidad de la que necesitamos y no entre el azúcar muy justo, ya que al verterlo forma espuma y se puede desbordar (creedme, eso sí que pasa…)
Conservamos cerrado en un lugar fresco y seco. No necesita nevera.
Notas:
Con estas cantidades sale un bote grandecito.
Podéis preparar la mitad de la receta, aunque yo os recomiendo preparar la receta completa, ya que aguanta en perfecto estado durante un año aproximadamente.
En próximas recetas utilizaremos el azúcar invertido, así que animaos a prepararlo!

Fuentes:

Directo al paladar

Wikipedia

  • Maribel 29/08/2014 at 22:47

    La he probado y la he usado para hacer helado de Nutella. Ummmmmmmm le ha dado un toque fantástico, evita que se cristalice y el helado sale mucho más cremoso. Gracias!

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