Nevuline® is an invert sugar syrup, partially crystallized, obtained by total hydrolysis of sucrose - made up of equal parts of fructose and glucose.
Composition 82% dry substance / 18% water with the presence of micro crystals, creates a creamy paste consistency.
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 batters, pastry, 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
