Trimoline is an invert sugar syrup which does not crystallize. It preserves the softness of your pastries, maintains aromas and improves the dough texture. Used in place of sugar on a pound basis, depending upon the application.
Features:
~Kosher
~Can be used for jellies, fudge, taffty, sobert and ice creams.
~Good for adding tenderness and moisture to baked products like Madeleines and Brioche.
Malaysia
