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Sosa Invert Sugar is made from fructose and glucose, used as a preservative, crystallization inhibitor, and smoothing agent.
Sosa Invert Sugar is made from fructose and glucose, used as a preservative, crystallization inhibitor, and smoothing agent. It can be used in pastries, viennoiseries, ice cream, confectionery, butter creams, and soaking syrups. Invert sugar resists humidity, acts as an anti-oxidant, increases caramelization, improves texture, preserves aroma, flavor and color.
Pack Size: 1.4 kg
Composition: Crystallised invert sugar syrup
Technical Characteristics: 72B, SP 125%, AFP 190%
Shelf Life: 24 months
Storage Recommendation: Keep at 59-77F (15-25C), in a dry place out of light, in original packaging until use and closed.
Product of France.
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