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Worldwide delivery - Secure payment |
Glucose syrup is much used in making caramels, nougatine, sugar art pieces. It also gives moist to your viennoiseries and ice creams.
AvailableInvert sugar, also called Trimoline, is a white paste used in pastry and confectionery to slow down the crystallisation process of sugars. It has several advantages : - it improves the doughs shelf life and texture - it balances the humidity rate - it allows a crispy and golden crust - it maintains the products softness and freshness - it enhances...
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