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Trimoline, invert sugar for ice and ganache
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Trimoline invert sugar is ideal for making ice cream. The ice cream gets particularly creamy. Invert sugar is a sucrose syrup that becomes a mixture of equal parts glucose and fructose through the action of the invertase enzyme or acid. Invert sugar is the more elegant term for the old term artificial honey. Sweetness: about 1.25 x as high as the initial sugar
Additional information about the product
Allergy Advice about the product (contain allergens) (29868)
Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.
Designation
Trimoline, invert sugar for ice and ganache
item number
29868
Content
7 kg
Packaging
bucket
Date of minimum durability
Last date of minimum durability: 26.02.2026 Up to Ø 266 days from date of shipment.
Gross weight
7,27 kg
Availability
NOW AVAILABLE
Quantity in stock
21
cooled Product
No, uncooled product
Rate of Taxation
7 %
EAN Code
3071900010434
BIO-certified
No
Intrastat number (Product number, customs tariff number, code number, HS code)
17029095
Manufacturer (Responsible entrepreneurs)
Societe Deroche, 11-17 avenue de l`Epi d`or, BP 60020, 94801 Villejuif, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
Invert. 82% Crystallized invert sugar, 18% water. Store at + 15 ° C to + 25 ° C.
Nutritional table (29868)
per 100g / 100ml
Calorific value
1394 kJ / 328 kcal
carbohydrates
82 g
of which sugars
82 g
Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.
