PA6089
An invert sugar syrup, partially crystallized, obtained by total hydrolysis of sucrose. A highly dry substance, and the presence of microcrystals confers a pasty aspect to it. Used as a technical ingredient with specific properties: anti-caking, higher sweetness, improved conservation, reinforcement of the coloring of the baked products, and lowering of freezing point.
15.4 lb plastic pail | 1 pail per case
Ingredients: Crystallized inverted sugar syrup (82%), water (18%).
Applications: Used as a replacement of part of sugars in yellow pastes, viennoiseries, confectionery, butter creams, and soaking syrups. Croissant and brioche (25- 30%); soft doughs (30- 35%); white bread (20g per kilo of flour); dry cakes (4-5%); genoise, cakes, madeleine (5-10%); buttercream (25-40%). Should not be used for ice cream or sorbet.
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC).
