Patis Decor Invert sugar syrup, Trimoline-style, 300 g

Also known as liquid invert sugar, this syrup is obtained by hydrolysis of sucrose (ordinary white sugar). It offers several advantages over ordinary sugar: about 20% more sweetening power, it absorbs moisture and prevents crystallisation, keeps finished products moist, has a gentle, non-cloying sweetness and is easy to measure and incorporate. In liquid, syrupy form, it is valued in pastry, confectionery, ice cream and bakery to improve texture and shelf life, and helps ingredients combine. It stabilises ice creams and sorbets and keeps them soft from the freezer, brings moisture to biscuits and cakes, improves dough texture and reduces graining in confectionery.

Features

• Liquid invert sugar syrup, 300 g
• About 20% more sweetening power than sugar
• Absorbs moisture and prevents crystallisation
• Keeps ice creams, cakes and bakes soft and moist
• Replace 100 g white sugar with 80 g syrup

Specifications