SOSA - Rendered on: 26/03/2017 3:57:30 PM
Keeps pastry products softer when substituting 10-15% sucrose with inverted sugar. It maintains moisture in icing and truffles. Antifreeze for ice cream production.
Biscuits (savoury) | Biscuits (sweet) | Cereal/Muesli Bars | Pastries | Cakes | Christmas Pudding | Pâtisserie | Pies (sweet) | Puddings | Scones | Tarts | Dark Chocolate | Milk Chocolate | Truffles | White Chocolate | Candied/Glacé Fruit | Fudge | Jelly Sweets | Curd | Jam | Marmalade | Mincemeat | Mincemeat | Preserved Fruit | African | American | Asian | Caribbean | European | Oriental