Nevuline Inverted Sugar 15.4 Lbs

Nevuline inverted sugar by Erstein is utilized in preventing crystallization within pastes, confections, creams, frostings and syrups. This product is made of equal parts fructose and glucose, useful for anti-caking, increased sweetness, in lowering freezing points, and for the reinforcement of product coloring. 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%).