Sugar Derivate invert sugar Staboline

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Description
Product Details

Replaces partly the sugar in pastry, confectionery, and ice cream manufacturing.

- Humidity stabilizer to avoid dryness and breaking.

- Gives a smoother texture, very efficient for frozen doughs by preventing loss of moisture during freezing.

- Develops flavor better and improves aroma of baked products-Also prevents crystallization and graininess in ice cream, sorbet, cake mixes, and candy centers.

Directions to use:

- For pastry/danish/ yeast dough : 3-30%

- For confectionary: 5-20%

- For ice cream manufacturing:20-40%

- Soaking syrup: add 250 gr water to 1 kg and stir well