Bakery Grade Invert Sugar Syrup For Confectionery, Pastries

• Source of instant energy
• Higher degree of solubility than sugar
• Long shelf life
• Lowers baking temperature for faster baking and enhances aroma
• Improves textures & taste
• Gives faster richer crust and reduce breakage of biscuits

• Lowers baking temperature for faster baking and enhances aroma, improves textures & taste
• Gives faster richer crust and reduce breakage of biscuits. Tenderize and help retain moisture ensures freshness and longer shelf life bakery products
• Reducing properties helps in inhibition of oxidative degradation in foods like jams, jellies ketchup's, ice cremes, squashes
• Imparts more luster and color, while retaining integrity and nutritional value of fruits
• Provides no crystallization when used in sot drinks, sherbets other cold recipes

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