Some Exploration

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As we mentioned in our prior post, one of the necessary steps for curious scientists is exploration. The purpose of this journey is to determine how can a fermented product such as a beer tie to the art of candy making? First, let's define the parameters of candy making to specifically chocolate confections. Second, we will narrow down the beer brewing process to waste materials, specifically spent yeast.    Now that we have those parameters, we can explore how spent yeast ties to the chocolatier and how invertase brings these two professions together in a unique way.  To start, let's explore how the invertase enzyme works, which is basically the hydrolysis of sucrose molecules (table sugar) into a mixture of fructose and glucose.  Here is an example of how sucrase, a different enzyme, works in the body to do essentially the same thing as invertase with sucrose. Next, we will explore how is this enzyme is used in chocolate confections and where invertase comes from. Is it added somehow? Is it naturally derived? Well, that's all for now but, as always, please leave any comments or feedback that you feel might be helpful to our exploration.

Cheers~