invert sugar cream

Karow's inverted sugar syrup is ideally suitable for making bakery and confectionery products and many other types of food.
Our inverted sugar cream reinforces the brown colour of the crust and crumbs and makes a positive contribution to the typical aroma of freshly baked items. Inverted sugar syrup also has much better preserving properties than saccharose solutions and this has a positive effect when storing and processing items, e.g. to keep cakes fresh. When preparing ice cream, our inverted sugar cream strengthens the dry matter content without making it sweeter.

Features

• A viscous to firm inverted sugar cream (depending on the temperature)
• Remains stable when baked or frozen
• No additional colourings or preservatives

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