invert sugar
Rs. 150.00
Sugar syrup made with citric acid used for elasticity, emulsifications in ganaches, fruit jellies, praline paste and increasing shelf life of chocolate bonbons and pralines

Net weight: 200gm
Usage: Add to improve emulsification and moistness in baked cakes, travel cakes and marshmallow. Also used to to improve softness of chocolate ganaches and chocolate mousses. Invert sugar also helps in improving shelf life. Note: Do not add more than 5% of overall recipe weight.

vegetarian food
vegan food
soy free
nut free
gluten free food
lactose free food


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