Amber Cane Invert Syrup
Formed from a combination of sucrose, glucose and fructose found naturally in sugar cane, Amber Cane Invert Syrup has a gentle golden hue. A multipurpose invert syrup, it is most commonly used during the brewing process, adding both colour and flavour, while aiding the fermentation process. Routinely used in baked goods it adds moisture, tone and taste, partiularly in gingerbread biscuits and cookies. Additional benefits include a reduction in water activity, lower freezing point, increase in humectancy and heightened texture.
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