Data sheetWeight : 250 g
Invert sugar, also known as liquid glucose syrup, will absorb moisture and remains soft and smooth. It is about 20% sweeter than sucrose, which gives it a very sweet flavor, but not disgusting. You can also use it in your ice creams and sorbets to avoid crystallization or even in your bread and pastries recipes to obtain a crispy golden crust.
Ingredients: fructose 47%, dextrose 50%, sucrose 3%, citric acid E330, preservatives E202 E211.
No nutritional information
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