Invertase is added to our cream and liqueur centres - it is a natural enzyme that breaks down the sugar in the creams and fondant to invert sugar. This allows the centres to flow after a period of 2-3 weeks.
Invertase is added to our cream and liqueur centres - it is a natural enzyme that breaks down the sugar in the creams and fondant to invert sugar. This allows the centres to flow after a period of 2-3 weeks.