INVERT SUGAR 300GR

Details: Invert sugar is used mainly in ice cream making and in
pastry. It lowers the freezing point and keeps the products more moist,
especially cakes. This means cakes made with sugar
inverted they dry out less easily when exposed to air. Another property
useful in pastry making is to avoid or delay crystallization. It is for
this motif is used to prepare icings and coverings. It has a
sweetening power equal to 130% compared to that of sucrose and accentuates the
taste and colour of the products. It is mainly used to make biscuits and
ice creams.