On 2006-12-11 12:43:27 -0500, Reg > said:

> Does anyone know of a broad reference on the ins and
> outs of using invertase? I see it used in recipes but
> they don't contain much discussion as to why it's used
> and how quantity is determined. Not much in the way of
> theory or deep background. A web search only returns
> superficial information.
>
> A web reference would be good, but a book title would
> work too.
>
> Thanks in advance.

Try Jean Pierre Wybauw's "Fine Chocolate-Great Experience" book