TRIMOLINE® – Invert Sugar
€47,63 VAT included
Especially suitable for pastry, bakery and confectionery, it can be used in doughs, viennoiserie, cakes, buttercreams, confectionery and punch syrups. It is also useful in ice cream preparations thanks to its ability to control crystallization.
In stock
Description
TRIMOLINE® is a partially crystallized invert sugar with a creamy, paste-like texture, obtained from the hydrolysis of sucrose. It is composed of glucose and fructose and stands out for its high sweetening power and technical properties.
Its anti-crystallizing properties, together with its ability to improve shelf life and retain moisture, help maintain the softness, freshness and texture of preparations. It also enhances the colour of baked products and helps lower the freezing point.
Applications
Especially suitable for pastry, bakery and confectionery, it can be used in doughs, viennoiserie, cakes, buttercreams, confectionery and punch syrups. It is also useful in ice cream preparations thanks to its ability to control crystallization.
Format
7 Kg Jar
