TRIMOLINE SUGAR 1kg

Unique invert sugar with a creamy texture, completely non-crystallizable.

Properties:
Preserves the softness and freshness of the baked products, preventing their recrystallization.
It fixes the aromas well and improves the texture of the dough.

Applications:
1. Applications in Bakery.
Croissants, viennoiseries: Substitute 25 - 30%.
Milk mold bread: 50 g/kg of flour.

2. Applications in Pastry and Sponge Cakes.
Yellow dough: substitute 15 - 30%.
Sponge cake: substitute 15 - 30%.
Muffins: replace by 15%.
Creams: replace by 25 - 45%.

3. Applications in Confectionery and Chocolate.
Hard candies and toffees: 5 kg of the boiled mixture.
Hard nougat: in total substitution or in part of honey.
Marzipan: 18% of the weight in sugar.
Truffles, creams: 10% of the weight in sugar.

4. Applications in Ice cream.
Sorbet: 50% of the weight of sugar.
Ice cream: 30% of the weight of sugar.

Technical note:
Olorless sugar.
ºBrix 80 - 81.

Recommended dosage: Q/S.