Prevents or retards 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 for ice creams. Sweeter than sugar.
LIQUID INVERT SUGAR
Invert sugar with anti-crystallizing effect for sponge cakes, ice creams, creams, financiers, madeleines,
macaroons, truffles, viennoiseries…
Ready to use, add 2-5% to the preparation.
Protect from light and moisture at room temperature (min. 10°C - max. 25°C) 12 months in closed packaging / 2 months at room temperature after opening
3 kg pail
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