Invert sugar syrup

• A powerful anti-crystallising effect, which lowers the point of freezing for a creamier and softer texture that’s easier to serve.
• Works like a humectant in soft products, maintaining moisture and reducing drying for a longer shelf life.
• Accelerates yeast fermentation, which is ideal for pastry and bread products.

Properties: 67-77 BRIX – 50% Glucose – 50% Fructose.
Colour: the colouring is custom worked.

Properties: 67-80 BRIX – The sugar ratio is custom worked.
Colour: -7 INCUMSA Decoloured +100 INCUMSA Non-Decoloured Gold.

24 t bulk
1,200 l container

Bio option available.