Sucre Inverti Gallia
Applications : Bakery, patisserie, confectionery, chocolate, ice cream and sorbet.
Properties : High sweetness, softness, coloring
Dosage : 3 to 10% to be adapted to recipes
The
product in detail
Description
Gallia invert sugar is a type of sugar obtained by breaking down sucrose (beet sugar) into its two basic components: glucose and fructose. This transformation, known as hydrolysis, is carried out in the presence of water and an acid (such as citric acid) or enzyme (invertase).
Gallia invert sugar limits sugar crystallization and is highly hygroscopic: moisture is therefore better distributed, more tightly bound and therefore stabilized.
Dosage and application
Dosage will vary according to use.
Typically used between 3 and 10%.
Availability
Cahser; Halal
Packaging and storage
Packaging options
- 1kg (item code: 1401J)
- 15kg (item code: 1400L)
Store in closed packaging in a dry place at room temperature (15 to 25°C).
Applications
Applications on offer
Bakery, pastry, confectionery, chocolate, ice cream and sorbets.
Do you have any questions about this product?
Louis François tip
- Marshmallows and marshmallows are lighter and retain their softness longer. - Ganaches are creamier and easier to pour - In chocolate pastes, Gallia invert sugar increases creaminess and improves texture - Bonus: increased sweetening power means lower dosage
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