About This Product

Invert sugar syrup with a high dry substance in soft paste, also referred to as Trimoline and Nevuline, which are brand names by French manufacturer Erstein.

Application:  Replaces partly the sugar in pastry, confectionery and ice cream manufacturing.

• Humidity stabilizer to avoid dryness and breaking
• Gives a smoother texture, very efficient for frozen doughs by preventing loss of moisture during freezing
• Develops flavour better and improves aroma of baked products
• Also prevents crystallization and graininess in ice-cream, sherbet, cake mixes and in candy centres

Direction:  Replaces sugar in various rates: 

•   Pastry / Danish / Yeast dough: 3 to 30% 
•   Confectionery: 5 to 20%
•   Ice cream manufacturing: 20 to 40%
•   Soaking syrup: add 250g of water to 1 kg and stir well

Shelf life: 12 months

Storage: Dry

Product of France