Liquid sorbitol syrup, 130 g

Liquid sorbitol syrup, 130 g

This liquid sorbitol syrup keeps praline fillings, cookies and gingerbread moist and ensures a melt-in-the-mouth, creamy consistency. What is the syrup suitable for? As a humectant, it binds water, prevents drying out and can also be used as a sugar substitute, for example for diabetics; it is not suitable for people with fructose intolerance. With sorbitol, chocolate fillings and pastries retain the desired moisture for longer. How is it used? Add small quantities to the liquid right at the start; it can be boiled without any problems without losing its effect. For a fine, long-lasting ganache, heat 70 g full cream with 5 g sorbitol and 10 g glucose, pour the mixture over 130 g couverture drops and stir for a few seconds to form a homogeneous mass. The glucose prevents crystallization and ensures a particularly soft ganache. Cover with cling film to cool or fill into a piping bag; fill into hollow balls or hollow shells at a maximum temperature of 27 °C and then seal with couverture. In sponge or gingerbread doughs, 5 g per 200 g of mixture is also sufficient; mix the syrup with the remaining liquid so that it is evenly distributed. Liquid sorbitol is very easy to portion - small quantities are sufficient.