Azúcar invertido

Basic ingredient for making bakery and pastry products.

Technical Description

70% aqueous solution of glucose, fructose and sucrose produced by partial inversion of sucrose.

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Shelf Life

9 months

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Azúcar invertido(PDF)

Available formats

h

Peso: 6kg. Gallon

h

Peso: 15kg. Gallon

Professional advantages

  • Perfect for ice cream, avoids water crystallization.
  • 30% sweeter than sugar.
  • Helps preserve the piece's tenderness.

Consumer Advantages

Bakery

Patisserie

Ice Cream Applications

Desserts

Inspiration

Recipes

Ganache-Lemon Tartlet.

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Ganache L.C. Dulce Leche Tartalet.

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Whisky Bombon.

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Mole Bonbon.

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