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Trimoline, invert sugar for ice and ganache
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Trimoline invert sugar is ideal for making ice cream. The ice cream gets particularly creamy. Invert sugar is a sucrose syrup that becomes a mixture of equal parts glucose and fructose through the action of the invertase enzyme or acid. Invert sugar is the more elegant term for the old term artificial honey. Sweetness: about 1.25 x as high as the initial sugar
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