Timolin 1 kg

White and sweet pasta without flavor, obtained from beet syrup and cane syrup. Inverted sugar is manufactured in accordance with European standards.

Timolin is inverted syrup, which is not kristallizuetsya. The substance will retain the softness, lightness and flavor to your baking, as well as improve the structure of the dough.

White polypropylene bucket with plastic handle.
 

Composition

Refined sugar, water.

TIMOLIN is used instead of regular sugar. The use in the bakery: *Croissants, muffins 25 to 30% of the total weight of sugar *Milk and bread: 50 g/1 kg of flour. The use of patisserie: * Yellow dough: 15 - 30% of the total weight of sugar * Genoese cakes: 15 - 30% of the total weight of sugar * Madeline: 15% of the total weight of sugar * Cream: 25 - 40% of the total weight of sugar Pastry: * Caramel and toffee instead of sugar * Nougat: together with or instead of honey * almond paste: 18% of the total weight of sugar * Truffles, ganache: 10% of the total weight of sugar Ice cream: 30% of the total weight of sugar Sherbet: 50% of the total weight of sugar

This product can not be stored in the sun. To avoid temperature fluctuations.

12 months

Between 15 and 25°C.