A liquid inverted sugar made from fructose and glucose, designed to improve moisture retention, texture and shelf life in pastry, confectionery and frozen dessert applications. Highly hygroscopic and sweeter than sucrose, it helps preserve tenderness in baked goods while acting as an anti-freezing agent in ice cream and sorbet formulations.
Use
Ganaches, truffles, cakes, biscuits, sorbets, ice creams, confectionery, frozen desserts and pastry preparations. Helps maintain moisture and softness in baked goods, improves scoopability in frozen desserts and reduces crystallisation in candies, syrups and fillings. Particularly effective for maintaining smooth texture and freshness in ganaches and truffles.
Format
Viscous liquid syrup. Easily incorporates into both hot and cold preparations.
Technical
