Inverted sugar or syrup is used in baking and patisserie to improve the texture and conservation of the product. Add 700 g of sugar, 5 g of Citric Acid powder and 300 ml of water.
We suggest adding 5 g of Bicarbonate of Soda to the Citric Acid because it neutralizes the reaction once it is produced, although it is not necessary, the procedure would be as follows:
Mix the Citric Acid with the sugar and water and leave it to heat, when it starts to boil, remove it from the heat and let it cool to 60º. Slowly add the Bicarbonate of Soda dissolved in a small amount of water and mix together.