Inverted sugar

To be used inpastry and ice cream production. It has the advantage of having a low caramelization point and does not crystalize.

Itimparts golden brown colouring to baked products and gives ice creams elasticity and softness.

It mixes easily with water and dough.

Pack size:


Pozovite nas
020 624 392
More in this category: « Glucose syrup