An invert sugar syrup, partially crystallized, obtained by total hydrolysis of sucrose. A highly dry substance, and the presence of microcrystals confers a pasty aspect to it. Used as a technical ingredient with specific properties: anti-caking, higher sweetness, improved conservation, reinforcement of the coloring of the baked products, and lowering of freezing point.
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Unit Weight: 15.5 lbs
Nevuline©/Trimoline Invert Sugar
SKU: PA6089
$52.07Price
Crystallized inverted sugar syrup (82%), water (18%).
Storage Conditions: Keep dry and cool, around 68ºF - 72ºF (20ºC - 22ºC).
