Trimoline - invert sugar, for ice and ganache
Trimoline invert is ideally suited for the production of ice cream. The ice is especially creamy. Invert sugar is a syrup of sucrose, which is by the action of the ferment invertase or by acid to a mixture of equal parts of dextrose and fructose. Invert the somewhat more genteel term for the old designation artificial honey. Sweetness: about 1.25 times as high as the output of sugar.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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