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Invert sugar syrup with a high dry substance in soft pasteReplaces partly the sugar in pastry, confectionery and ice cream manufacturing.- Humidity stabilizer to avoid dryness and breaking.- Gives a smoother texture, very efficient for frozen doughs by preventing loss of moisture during freezing.- Develops flavor better and improves aroma of baked products.- Also prevents crystallisation and graininess in ice-cream, sherbet, cake mixes and in candy centers.

Product Details:
Size: 15.4 LB
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Trimoline Inverted Sugar

15.4 LB
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