Liquid Invert sugar
Invert sugar with anti-crystallizing effect for sponge cakes, ice creams, creams, financiers, madeleines, macaroons, truffles, viennoiseries…
Prevents or delays sugar crystallization for soft textures and smooth ice creams. Moisture stabilized for longer shelf life and freshness. Improved texture development, beautiful coloring. Lower freezing point for ice cream. Sweeter than sugar.
Ready to use, add 2-5% to the preparation.
Protect from light and moisture, at room temperature (min. 10°C - max. 25°C) 12 months in closed packaging / 2 months at room temperature after opening
3 kg pail
