Artisan chocolaterie ltd
TRIMOLINE( INVERTED SUGAR)
TRIMOLINE( INVERTED SUGAR)
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Artisan chocolaterie
Trimoline ( inverted sugar)
Widely used in professional kitchens and bakeries. Trimoline helps to prevent crystallisation and gives a smoother texture in ice creams and ganache.
Used in the baking and confectionery industry to prevent recrystallization of sugars and will increase shelf life of baked items by retaining moisture.
- Will also enhance texture and smoothness to fillings, ice cream and ganache.
- The sugar used is derived from the crystallization of the sucrose molecule naturally present in beet sugar or cane sugar.
Suitable for vegetarians, vegans and coeliac.
Ingredients:
82% Crystallized inverted sugar syrup, 18% Water.
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FAQ
A. How long will take to receive my order?
1.Orders placed on Tuesdays, Wednesdays & Thursday will be dispatched on Mondays
2.Orders placed on Fridays & Saturdays will be dispached on Tuesdays
3.Orders placed on Sundays & Mondays will be dispatched on Wednesday
B. Why it takes that long to dispatch an order?
We are artisan chocolatiers and make all chocolates to order, following your requests. The chocolate has to be temperate, moulded and decorations have to be applied then all has to be left to crystallise properly without rushing bebore sending it out. That gives the chocolate a great snap, shine and taste plus it extends its shelf life.
C.Can you write a message by hand on chocolate ?
We can write by hand but number of character is limited to 20