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Inverted sugar is used mainly in ice cream and pastry. It lowers the freezing point and keeps the products, especially the cakes, more humid. This means that cakes made with inverted sugar dry out less easily when exposed to air. Pack of 450 gr.
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Another useful property in pastry making is to avoid or delay crystallization. It is for this reason that it is used to prepare glazes and covers. It has a sweetening power equal to 130% compared to that of sucrose and accentuates the taste and color of the products. It is mainly used to make biscuits and ice creams.
|Features||Decrease freezing point - Avoid crystallization|