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Nevuline professional trimoline invert sugar extends use and prevents crystallization to give a smooth texture to many pastry and confectionery applications.
Erstein Nevuline trimoline invert sugar is used to prevent crystallization and create a smooth texture. It can be used in yellow pastes, viennoiseries, confectionery, butter creams, and soaking syrups. Trimoline resists humidity, acts as an anti-oxidant, increases caramelization, improves texture, preserves aroma, flavor and color.
Storage Conditions: Store between 10-20 C (50-68 F)
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.
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%). Should not be used for ice cream or sorbet.