Nevuline - Inverted Sugar
NEVULINE is a trademarked invert sugar syrup, partially crystallized used in many baking and pastry applications: yellow pastes, viennoiseries, confectionery, butter creams, soaking syrups. It has great anti-caking properties, higher sweetness, improved conservation, reinforcement of the colouring of the baked products, and lowering of freezing point.
Ingredients: Crystallized inverted sugar syrup (82%), water (18%).
Availability:
Usually ships within 15 business days.
Product is non-perishable and can ship via Ground service.
Q: How much Nevuline should /can be used in a butter cake batter??
A: These are the usage directions: croissant and brioche (25- 30%); soft doughs (30- 35%); white bread (20g per kilo of flour); dry cakes (4-5%); genoise, cakes, madeleine (5-10%); buttercream (25-40%). It should not be used for ice cream or sorbet.