Trimoline sugar – invert sugar -1 kg

Trimoline sugar – 1 kg jar

Trimoline sugar, also known as invert sugar, is a technical ingredient of choice in pastry, ice cream, confectionery and baking. Soft, supple and versatile, this sugar has a creamy, totally non-crystallizable texture, and offers unique advantages in terms of softness, conservation, texture and stability. This 1 kg jar is the ideal format for professionals and sweet creation enthusiasts alike.

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What is Trimoline?

Trimoline is an invert sugar composed mainly of glucose, fructose and partially hydrolyzed sucrose. It is characterized by its creamy consistency, perfect solubility and total absence of crystallization, even over the long term. Widely used in professional circles, it brings sweetness, suppleness, preservation and texture enhancement to a multitude of sweet preparations.

Its sweetening power is slightly higher than that of sucrose, and its ability to retain moisture means it prolongs the freshness of finished products.

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Technical properties of trimoline sugar

Texture: supple, creamy paste, easy to incorporate

Taste: sweet, neutral, odorless

Non-crystallizable: avoids undesirable recrystallization

ºBrix: 80 – 81

Sweetening power: about 1.2 times that of sucrose

Color: pearly white to slightly golden

Hydroscopic: retains moisture, ideal for soft products

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Concrete production benefits

Using trimoline provides :

A softer, more supple texture in cakes, brioches, pains au lait, muffins or shortbread.

Improved preservation thanks to its anti-drying properties.

Reduced sugar crystallization in confectionery and creams.

Improved aroma fixation, for more fragrant and stable preparations.

Optimized ice setting, with a lower freezing point for sorbets and ice creams.

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Applications by domain

1. Bakery

Croissants, brioches, Viennese buns: replace 25 to 30% of total sugar.

Bread with milk: use around 50 g trimoline per kilo of flour.

Trimoline improves softness and prolongs product freshness, slowing down the natural drying out of cooked pasta.

2. Pastry and cookies

Yellow pastries, sponge cakes, muffins: replace 15 to 30% of sugar.

Custards, mousseline, diplomate: replace between 25 and 45% of sugar.

It stabilizes creams and improves their smoothness while fixing flavors.

3. Confectionery and chocolate

Baked candies and caramels: up to 5 kg per 100 kg of dough.

Hard nougat: can replace honey in whole or in part.

Marzipan: 18% of total weight in sugar.

Truffles, ganaches, cream fillings: 10% of the weight in sugar.

Here, trimoline provides thermal stability, prevents crystallization and improves the shelf life of melt-in-the-mouth textures.

4. Glacerie

Sorbet: replaces up to 50% of the weight of sugar.

Ice cream: up to 30% of total sugar.

It improves texture, prevents ice crystals from forming and gives a softer texture when taken out of the freezer.

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How to use

Trimoline is easily incorporated into your preparations, generally at the same time as other sugars. It can be heated, mixed cold or hot, depending on the recipe.

Recommended dosage: depending on the application, it can replace between 15% and 50% of total sugar.

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Conservation

Packaging: 1 kg resealable jar

Storage: at room temperature, away from moisture.

Shelf life: long (approx. 12 to 18 months)

Consistency: remains stable over time, without crystallization or textural changes

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Why use trimoline in your recipes?

Used by pastry chefs, chocolatiers and ice-cream makers, trimoline is an essential technical ingredient for anyone seeking to improve the final result of their creations. Its ability to retain moisture, prevent crystallization and enhance textures makes it an essential ally in all sweet preparations.

Easy to dose, convenient to store and versatile, it guarantees consistent, professional results with every use.

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Order your 1 kg jar of trimoline sugar today, and take all your sweet recipes to the next level, from pastry to sorbet!

Weight	1 kg
Dimensions	10 × 16 × 10 cm