Trimoline Invert Sugar Syrup 7kg



1.050.000₫ 

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Trimoline Invert Sugar Syrup is a liquid syrup obtained by adding acid to heated sugar syrup.


What you need to know: Invert sugar is sweeter than caster sugar 25-30% and brown faster. Dosage: 15-40% in place of sugar.


It can be used in baked applications, mousse, ganache, icing, fondant, marshmallow, etc...


Invert sugar is very hygroscopic, meaning it ties up with water more effective than sugar, making water less available for the growth of microorganisms. In baked goods: it keeps products soft and moist longer. In Icing, fondant and confection: it keeps products smooth, shiny and free from cracking.


In frozen dessert: it prevents formation of ice crystals, keeping them softer while frozen, making it easier to scoop, slice and eat from .

The specialist in French gastronomy

DGF is a distributor of top-of-the-range raw materials for professionals in the catering trade. It draws on its experience and know-how to offer a wide range of products (1,500 own-brand products) and recipes for their use, all at the service of professionals: bakers, confectioners, chocolate makers, ice-cream makers, caterers and restaurateurs, etc.

In response to its clients' expectations, DGF has also found the first international culinary school for professionals, the International Culinary School, in 1994. The initial aim of this school is to make a difference by combining excellence, ease of use and conviviality.

In 2008, DGF initiated an international pastry competition: The International Confectionary Art Competition.

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