Invert blending

Blend two syrups by invert sugar content to reach a target level for confections.

Calculator

Enter volumes and invert % for two lots and your target invert %.

Invert % syrup A(%)

Invert % syrup B(%)

Desired invert %(%)

Total volume(gal)

How it works

Same ratio formula as density blending: the target invert must sit between the two syrups' invert levels. Optimal invert for candy is typically around 2–4%; measure your finished syrup with an invert meter or send a sample to a lab.