Invert sugar - liquid form
Description: INVERT SUGAR has several applications in the confectionery and ice-cream making field. Its lower caramelisation point compared to ordinary (saccharose) sugar and the fact that it cannot be crystallized make it an indispensible ingredient for those who seek better colouring for their oven-baked confectionery or enhanced, longer-lasting plasticity and softness in their ice creams.
INVERT SUGAR is particulary easy to be dispersed in liquids and doughs.
Packaging: 14 kg pails.