TRIMOLINE( INVERTED SUGAR)
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Artisan chocolaterie Trimoline ( inverted sugar)
Widely used in professional kitchens and bakeries. Trimoline helps to prevent crystallisation and gives a smoother texture in ice creams and ganache.
Used in the baking and confectionery industry to prevent recrystallisation of sugars and will increase the shelf life of baked items by retaining moisture.
- Will also enhance texture and smoothness to fillings, ice cream and ganache.
- The sugar used is derived from the crystallisation of the sucrose molecule naturally present in beet sugar or cane sugar.
Suitable for vegetarians, vegans and coeliacs.
Ingredients: 82% Crystallized inverted sugar syrup, 18% Water.
Details
This product is crafted with quality materials to ensure durability and performance. Designed with your convenience in mind, it seamlessly fits into your everyday life.
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