Prevents crystallization, resists humidity, acts as an anti-oxidant, increases carmelization, improves texture, preserves aroma, flavor and color. Store between 10-20°C( 50-68°F).

Storage Conditions:  Dry and cool (68-72ºF, 20-22ºC)

Ingredients:  Crystallized inverted sugar syrup (82%), Water (18%)

Additional Notes:  NEVULINE ® is an invert sugar syrup, partially crystallized, obtained by total hydrolysis of sucrose. Its highly dry substance and the presence of micro crystals confers a pasty aspect to it. NEVULINE ® is made up of equal parts of fructose and glucose resulting from the hydrolysis of sucrose. Used as a technical ingredient it has specific properties: anti-caking, higher sweetness, improved conservation, reinforcement of the colouring of the baked products, lowering of freezing point.

Applications: NEVULINE ® is used in many applications: yellow pastes, viennoiseries, confectionery, butter creams, soaking syrups.

Directions: As a replacement of part of sugars: 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%). Should not be used for ice cream or sorbet.

Download the Cuisine-Tech brochure.