Invert Sugar (Trimoline)

1kg

Louis François

Invert sugar (trimoline) is a smooth paste ranging from white to pale yellow, with a distinctive aroma and sweet flavour.

Benefits:

• Builds good dough structure, adds body, and improves texture.
• Reduces relative equilibrium humidity.
• Creates a crisp, golden crust.
• Maintains softness and freshness of finished products (extends shelf life).
• Enhances and preserves aroma.
• Prevents drying out after thawing.
• Provides sweetening with 20-25% greater sweetness than regular sugar.
• Positively affects flavour, colour, and texture.

Applications & Usage Instructions:

• Bakery & Pastry: Add at the end of kneading after all flour is incorporated. Slightly reduce baking temperature to avoid excessive browning.
• Biscuits & Pastries: Dissolve in milk before use.
• Egg-based Doughs: Add with sugar before beating egg yolks or whole eggs.
• Fillings: Add simultaneously with sugar.
• Fondant Icing: Add when fondant has softened.
• Gingerbread: Can replace some of the honey.
• Confectionery & Chocolate: Avoid using in cooked sugar preparations.
• Ice Creams & Sorbets: Add along with other ingredients.

Invert sugar limits sugar crystallization and is highly hygroscopic, which helps moisture to be better distributed and stabilized. This results in:

• Soft caramels, toffees, nougats without graininess.
• Lighter marshmallows that stay soft longer.
• More fluid ganaches, easier to pour with prolonged creaminess.
• Smoother texture and improved creaminess in chocolate doughs.
• Softer, smoother ice creams and sorbets with improved scoopability.
• Stabilizes natural fruit pigments, preserving clear and bright colors (e.g., keeping fruit red without turning purple).

Storage:
Store in a dry place at room temperature, ideally between 15°C and 25°C.

• Ingredients: invert sugar syrup (beet origin)
• Net weight: 1kg
• Brand: Louis François