Euro Sugar Nevuline Invert Sugar Paste

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 coloring of the baked products, lowering of freezing point. Nevuline® is used in many applications: yellow pastes, viennoiseries, confectionery, butter creams, soaking syrups. 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.