This inverted sugar, also known as trimoline, comes in a 7kg tub for professional use and catering quantities. Use trimoline to prevent sugar crystals forming in your patisserie work or baking.
It’s a useful addition to sorbets and ice creams, giving you velvety smooth results. Trimoline also extends the shelf life of baked recipes.
Ingredients: Crystallised invert sugar syrup
Storage: Store in a cool, dry place
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