Description
Trimoline® is self-evidently the best microcrystallized invert sugar for pastry chefs, bakers and chocolate makers. Its high solids content and creamy texture offer all the benefits of glucose and fructose (softness, preserving power, anti-crystallization) in a single product.
Trimoline® improves the texture of your preparations and contributes to the maintenance of cake softness. It pays a great role in the optimization of ice cream freezing point. With Trimoline® texture is homogeneous, smooth and creamy, without brittleness or sandiness. Water activity is controlled and conservation is extended. Trimoline® is anti-crystallizing. Indeed, its fructose limits the crystallization of saccharose and its glucose keeps dough malleable. Trimoline® also enhances Maillard reaction (browning) and helps to reduce cooking time.