Prevents or delays sugar crystallization for soft textures and smooth ice creams. Moisture stabilized for longer shelf life and freshness. Improved texture development, beautiful coloring. Lowers freezing point in ice cream. Higher sweetening power than sugar.
Inverted Sugar
Invert sugar with anti-crystallizing effect for sponge cakes, ice creams, financiers, madeleines, macaroons, truffles, pastries…
Ready to use, add 2 to 5% in the preparation.
Keep away from light and humidity, at room temperature (min. 10°C - max. 25°C) 12 months in unopened package. 2 months at room temperature after opening
Pail 1 kg or 6 kg
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