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Item #:
UPC #: Brand: Origin: Description: Ingredients: Application: Direction to use: Shelf life: Storage: Packaging: Case info: |
12811
3215450071037 Caullet France Invert sugar syrup with a high dry substance in soft paste Sugar, Water. 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 crystallisation and graininess in ice-cream, sherbet, cake mixes and in candy centers. Replaces sugar in various rates: - Pastry / Danish / Yeast dough: 3 to 30% - Confectionery: 5 to 20% - Ice cream manufacturing: 20 to 40% - Soaking syrup: add 250g of water to 1 kg and stir well. 12 months Dry Case: 1 / 15.4 lbs (7kg) Size (in): L 9.8" x W 9.8" x H 7.9" GW (lbs): 15.9 TI/HI: 19/6 |