Invert sugar that can be used in baked goods, ice cream, and more.
"Trimoline" is a smooth, paste-like invert sugar that is less likely to crystallize. It is also referred to as Tremoline, Trimoline, or Tremorine. By using it in confections, it can provide smoothness and moisture. It has a moisturizing effect on bread and sponge cakes. When used in cookies, it helps prevent cracking. Please feel free to contact us if you have any inquiries. 【Product Specifications】 ■ Manufacturer: Lebbe (Belgium) ■ Packaging: 15kg/PP bucket, case cardboard ■ Shelf Life: 1 year from the date of manufacture ■ Storage Method: Room temperature (15°C to 25°C) ■ Country of Origin: Belgium *For more details, please download the PDF or contact us.
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basic information
【Usage】 ■ Ice cream, sorbet: Smoothens texture and prevents crystallization during storage. ■ Bread, sponge cake: Provides softness due to moisturizing effect. ■ Chocolate: When used in fillings and ganache, it results in a smooth texture. *For more details, please download the PDF or contact us.
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Applications/Examples of results
【Usage Examples】 ■Ice Cream: Replace about 25% of the sugar ■Sorbet: Replace about 50% of the sugar ■Sponge Cake: Replace about 15% of the sugar *For more details, please download the PDF or contact us.
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Company information
Our company is a sales company for food flavorings and food additives. Since our establishment, we have set up a research and development department and have always made proposal sales our motto. We are engaged in the development of new products that meet customer demands and the development of original products by contacting overseas manufacturers (especially in Europe) and importing materials. Based on applied research and new information, we respond quickly and flexibly, working on the development of our own products.