SUGAR, INVERT SYRUP TRIMOLINE – 7 KG

Description

Inverted sugar is a mixture of glucose and fructose. In cooking, invert sugar is preferred for recipes that are made better when sugar crystals are smaller. This can create an end product that is smoother and less crystalline, and it has particular applications in the making of different types of candy. For example, numerous fondant recipes call for invert syrup in order to create a much smoother product, and you may find some people prefer the syrup in various baked goods. Inverted syrup is more hygroscopic, meaning it tends to attract water molecules more easily and retain greater moisture. It might therefore be used in place of traditional sugar in baked goods, particularly extending their shelf life.