Ingredients: Sugar, Water Dry Substances 81%
Hygroscopic sugar with characteristics similar to honey.
Trimoline is an invert sugar syrup which does not crystallize. It preserves the softness of your pastries. maintains aromas and improves the dough texture. Used in place of sugar on a pound basis, depending upon the application.
Can be used for jellies, fudge, taffy, sorbet and ice creams. Good for adding tenderness and moisture to baked products like Madeleines and Brioche. Improved Shelf life: due to its ability to retain moisture, trimoline helps extend the shelf life of baked goods. It inhibits staling by maintaining the freshness and softness of the product for a longer time, allowing for better preservation and storage.
Keep in cool & dry place.
Country of Origin: France
