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Chocolate
Sourdough
Madeleines
Silicon Mould
Savour
Invert Sugar 130g
$11.00
Invert sugar has a sweetening capacity of 133%. It also has important anti-crystallising characteristics, which are needed in the preparation of ice creams.
The addition of inverted sugar stabilises the water molecules withing a product and slows down the evaporation of moisture. This can be advantageous in the preservation of chocolate fillings.
Invert sugar cannot resist temperatures above 75° unless surrounded by moist ingredients. Ingredients: Trimoline
The addition of inverted sugar stabilises the water molecules withing a product and slows down the evaporation of moisture. This can be advantageous in the preservation of chocolate fillings.
Invert sugar cannot resist temperatures above 75° unless surrounded by moist ingredients. Ingredients: Trimoline
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