Trisol Food Service

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

Description

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, helping to retain moisture and improve the stability of preparations.

Format

1000 g

Ingredients

Dehydrated glucose syrup.

Dosage and Use

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

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

Applications

• Ice creams and sorbets
• Creams and fillings
• Pastry and bakery products
• Ganaches and sweet preparations
• Modern cuisine and technical formulations