This partially-inverted sugar syrup improves a variety of food products.

• 71 - 77% inverted sugar in a viscous syrup format
• Use in bakery products to keep moist, confectionery to reduce crystallisation (improving mouthfeel) or in ice cream and sorbet to prevent the formation of large ice crystals
• Can also extend the shelf life of your creations

Due to the fragile nature of this product, it can only be delivered on a pallet. The minimum order quantity for this product is 4 tubs.