PRODUCT DESCRIPTION

Erstein Nevuline trimoline invert sugar is used to prevent crystallization and create a smooth texture. It can be used in ganaches, caramels, marshmallows, ice cream and sorbet, viennoiseries, confectionery, butter creams, and soaking syrups. Trimoline resists humidity, acts as an anti-oxidant, increases caramelization, improves texture, preserves aroma, flavor and color.

KEY FEATURES & BENEFITS:

- Prevents or controls sugar crystallization — produces smoother textures in ganaches, caramels, fudges, fondants, and fillings.

- Retains moisture (humectant) — keeps cakes, cookies, doughs, and other baked goods softer and fresher longer; extends shelf life.

- Improves texture — silkier ganaches and creams, more tender cakes and viennoiserie, creamier ice creams/sorbets without large ice crystals.

- Enhances browning and flavor development — promotes Maillard reaction and caramelization for better color and aroma.

- Lowers freezing point — helps ice creams and sorbets stay softer and more scoopable.

- Preserves aroma, flavor, and color; mild antioxidant effect in some applications.

Common pastry applications:

- Chocolate work: Ganaches, truffles, bonbon fillings (typically a small percentage of the mass for smoothness and stability).

- Baked goods: Cakes (génoise, yellow doughs, madeleines), cookies, and other soft doughs for lasting moistness.

- Viennoiserie and enriched doughs: Croissants, brioche, milk bread—helps softness, shelf life, and fermentation/texture.

- Creams and fillings: Buttercreams, pastry creams, and similar for better consistency and reduced graininess.

- Confectionery: Caramels, toffees, nougat, almond paste, pâtes de fruits, fondants, and glazes (shine and workability).

- Frozen desserts: Ice creams and sorbets for improved texture and reduced crystallization.

- Syrups and soaking liquids.

Ingredients: Crystallized inverted sugar syrup (82%), Water (18%)

Additional Notes: Nevuline is an invert sugar syrup, partially crystallized, obtained by total hydrolysis of sucrose. Its highly dry substance and the presence of micro crystals confers a pasty aspect to it. NEVULINE is made up of equal parts of fructose and glucose resulting from the hydrolysis of sucrose. Used as a technical ingredient it has specific properties: anti-caking, higher sweetness, improved conservation, reinforcement of the coloring of the baked products, lowering of freezing point, and it's valued for consistency and neutrality compared with honey (which adds flavor) or plain glucose. It is roughly 120–125% as sweet as regular sucrose, so recipes often use somewhat less by weight when substituting. Typical usage is as a partial replacement for regular sugar (often 10–30% of the sugar weight depending on the recipe and desired effect; specific percentages vary by application such as 5–10% in some ganaches or higher in certain doughs). Excess can make products overly soft or sticky.

Directions: As a replacement of part of sugars: croissant and brioche (25- 30%); soft doughs (30- 35%); white bread (20g per kilo of flour); dry cakes (4-5%); genoise, cakes, madeleine (5-10%); buttercream (25-40%).

Storage Conditions: Store between 10-20 C (50-68 F)

Made in France