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Liquid Invert Sugar is an extremely versatile product that is used in the brewing, wine making, baking and food processing industries. Typically used to increase gravity. Commonly used in hard seltzers, hard lemonades and hard iced teas as primary fermentable.
MEDIUM INVERT SYRUP PRODUCT INFORMATION SHEET Label Declaration: Invert Syrup Apparent Brix (uncorrected) 76.0-77.0 Dry Solids Corrected for Invert 77.0 -78.0 Invert % on Dry Substance 55 ± 5% db Sucrose % on Dry Substance 45 ± 5% db Weight per Gallon, 20?C, lbs 11.57 pH 4.5 – 5.5 Color Light Straw Ash 0.15% Maximum Viscosity 400 CPS @ 100ºF 500 CPS @ 90º F 900 CPS @ 80º F Microbiology: Mesophilic Bacteria 200 cfu/g Max Yeast 10 cfu/ g Max Mold 10 cfu/g Max
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