Invert sugar, Louis Francois, 15 kg, 1400L

Invert sugar from Louis Francois (15 kg) Crystallised invert sugar syrup (also called Trimoline), made from beet sugar (glucose 49–55%, fructose 42–48%, sucrose < 5%). It is white or creamy white in colour, has a neutral aroma and a distinct sweet taste. Used in confectionery to slow down the crystallisation process of sugars. Improves dough structure, enhances aroma, provides a golden crust, preserves the softness and freshness of products, prevents drying out after thawing and stabilises moisture content. In the production of ice cream and sorbets, it lowers the freezing point, prevents the formation of large ice crystals and ensures a smooth, creamy texture. It has a higher sweetness (by 20-25%) compared to regular sugar. Suitable for dough, creams, ganache, fondant, marshmallows, ice cream and chocolate fillings.