Trisol

Trisol Chef Lab is a dehydrated glucose syrup designed as a technical ingredient for ice cream making, pastry, and modern cuisine.

It stands out for its high anti-crystallization power, improving texture and providing greater creaminess in preparations such as ice creams and creams. It also acts as a humectant, retaining moisture and extending the shelf life of products. It lowers the freezing point and provides greater sweetness than traditional sugar, helping to balance formulations.

FORMAT: 200 g

INGREDIENTS:

Dehydrated glucose syrup.

DOSAGE AND USE:

Use as an anti-crystallization agent, sweetener, and texture improver in food preparations.

Recommended dosages:
Ice creams and sorbets: 50–150 g/kg
Pastry and bakery products: 30–100 g/kg
Creams and fillings: 20–80 g/kg

It can be added directly to dry mixes or dissolved in liquids. It improves the final texture, prevents sugar crystallization, and provides greater stability during freezing processes.

APPLICATIONS:

Ice creams and sorbets

Creams and fillings

Pastry and bakery products

Ganaches and sweet preparations

Modern cuisine and technical formulations