- Prevents crystallization,
- resists humidity,
- acts as an anti-oxidant,
- increases carmelization,
- improves texture,
- preserves aroma, flavor and color.
Storage Conditions: Dry and cool (68- 72ºF, 20- 22ºC)
Crystallized inverted sugar syrup (82%), Water (18%)
NEVULINE ® is an invert sugar syrup, partially crystallized, obtained by total hydrolysis of sucrose. Its highly dry substance and the presence of micro crystals confers a pasty aspect to it. NEVULINE ® is made up of equal parts of fructose and glucose resulting from the hydrolysis of sucrose. Used as a technical ingredient it has specific properties: anti-caking, higher sweetness, improved conservation, reinforcement of the colouring of the baked products, lowering of freezing point.
NEVULINE ® is used in many applications: yellow pastes, viennoiseries, confectionery, butter creams, soaking syrups.
As a replacement of part of sugars: croissant and brioche (25- 30%); soft doughs (30- 35%); white bread (20g per kilo of flour); dry cakes (4-5%); genoise, cakes, madeleine (5-10%); buttercream (25-40%). Should not be used for ice cream or sorbet.
Our Pastry 1 line is the foundation for all your pastry creations. Pastry 1 complements any skill level, whether you’re working from scratch or need time and labor savings.
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