Invert sugar syrup and invert sugar paste

The invert sugar syrup is a product based on sugar only with a dry residue of 73%. It comes in the form of thick syrup, with a straw color and sweet taste. Inverted sugar is obtained by vacuum cooking sugar with the absence of minerals and coals. To reverse the state of the sugar from solid to liquid, enzymes are used to avoid crystallization phenomena over time.

Features

The invert sugar syrup is gluten-free and is a 100% natural product. Difficult to crystallize for a smooth and melting consistency of your ice cream or ganache cream and for maintaining freshness in baked goods. It therefore makes a softer dough that retains its consistency for a long time. Inverted sugar in paste is also available, which allows you to expand the range of use in different doughs or preparations.

How to use

Inverted sugar syrup is used both industrially, very popular for the preparation of many baked goods, and for the production of ice cream, cream and spreadable chocolate and mixes for slush. Compared to the classic granulated sugar it has a strong sweetening power, about 30% more, therefore it requires less use of the product.

Method of conservation

12 months; Product to be kept in a cool and dry place.

Available formats

  • Inverted Sugar Syrup 73% in 14 kg cans; Composition of the 80 × 120 840 kg pallet;
  • Inverted Sugar Syrup 73% in 1300 kg tanks;
  • Inverted Glucose Syrup in paste in 15 kg buckets; Pallet composition 80 × 120 of 660 kg;

Daila srl, in addition to being one of the leaders in the sector for the production and sale of powdered sugar and granulated sugar, national wholesaler of granulated sugar in various formats has within its range several special products ideal for confectionery, ice cream and / or confectionery industry including sugar syrup.