Invert sugar 81% syrup (1 kg) Shelf life until 30.11.2024!

Use of invert sugar (syrup):

• bakery and confectionery products - maintains moisture and thus extends shelf life
• dough - supports the rising and softness of the product
• Turkish honey - will ensure consistency
• ganache - retains moisture
• ice creams and creams - prevents crystallization
• gingerbread, brownies - they will support browning and remain soft

Advantages of invert sugar (syrup):

• excellently soluble in water
• high sweetness
• lower caramelization point than sucrose
• prevents sugar crystallization
• lower glycemic index
• to achieve a specific degree of sweetness, a smaller amount is needed than when using sugar
• is more digestible than regular sugar

Store in a dry place. It tends to crystallize at temperatures below 12°C.

Ingredients: sugar, water

Nutritional values in 100 g: energy 1309 kJ/308 kcal, fat 0 g (of which saturated 0 g), carbohydrates 77 g, protein 0 g, salt 0 g