Sucre inverti - sirop - 300g

  • Sucre inverti - sirop - 300g

Cerf Dellier

4,55 € tax incl.

(Product prices and stocks may be different in store and online)

Patisdécor invert sugar: 300 g of invert sugar in a jar for use in food. Invert sugar, also called liquid corn syrup, absorbs moisture and stays soft and smooth.

P7011

There are only 4 items left in stock

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Data sheet

Unité Kg
Contenance 0.300

More info

it's about 20 times sweeter than sucrose, which makes it taste very sweet, but not plump. You make creamy ice cream (just include it with the other ingredients), bread and pastries (add at the end of the kneading) or even cookies and cakes (dilute in milk).

Ingredients: fructose 47%, dextrose 50%, sucrose 3%, citric acid E330, preservatives E202 E211.

Accessories

Questions / Answers

1 question

  • Question from karine

    Est-ce possible de mettre de la trimoline pour une ganache praliné

    Answer from Sweet n Fairy

    Bonjour Karine, c'est une question très intéressante que vous nous poser aujourd'hui. L'utilisation de la trimoline apporte du moelleux à la préparation. Abaissant aussi le point de congélation des préparations, elle va accentuer le côté crémeux de la ganache. Donc n'hésitez pas à ajouter de la trimoline à votre ganache praliné et bonne dégustation.

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3 /5

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Joel D. published the 12/12/2023 following an order made on 07/12/2023

3/5

C'est pas la trimoline comme j'avais quand j'étais indépendant

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