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Trimoline is an invert sugar syrup which does not crystallize at all. Trimoline preserves your pastries softness, keeps aromas and improves doughs texture.
Ingredients
Refining Sugar, Water.
Pack Size
7kg tub
Nutritional Information
Typical Values | Typical Values % |
Energy | 1371.04kJ/328kcal |
Fat | 0% |
of which saturates | 0% |
Carbohydrate | 82% |
of which sugars | 82% |
Fibre | 0% |
Protein | 0% |
Salt | 0% |
Usage Information
Trimoline is used in place of usual sugar.
Bakery application:
* Croissant, brioches : 25 - 30% in place of sugar.
* Milk bread : 50g / kg flour.
Pastry application :
* Yellow doughs : 15à 30% in place of sugar
* Genoese cakes: 15 à 30% in place of sugar
* Madeleines : 15% in place of sugar
* Creams : 25 à 40% in place of sugar
Confectionery applications:
* Caramels and toffees : 5kg whole mass
* Nougat : in place of whole or part of honey
* Almond paste : 18% whole sugar
* Truffes, ganaches : 10% whole mass
Ice creams :
Sorbets : 50% whole sugar mass
Ice creams : 30% whole sugar mass