Features
It is highly hygroscopic maintaining the freshness of baked goods, thus increasing the life of the products providing a better texture and softness, finally allowing a good fixation of the aromas of the recipe.
PAC 190%
POD 110%
Solids 72%
80ºBrix
Comes in a liquid paste form wich is similar in texture to a dense syrup.
Applications
It is used in numerous products: doughs, enriched dough and pastries, soft confectionery, buttercreams, syrups, etc., since it preserves the tenderness and humidity of all the elaborations in where it is used. It also increases the PAC in ice cream and sorbets.
Doughs, biscuits, muffins: replace between 15% and 30% of sucrose by Trim. Croissant, pastries and brioches: replace between 25% to 30% of sucrose with Trim.
Candies and toffees: replace between 5% to 10% of sucrose with Trim.
Hard nougat: full or part substitution of honey.
Marzipan: replace 18% of sucrose with Trim.
Truffles, creams: replace 10% of sucrose with Trim.
Ice cream and sorbets: replace 30% to 50% of sucrose with Trim.
Curiosities
Trim is completely uncrystallizable, and that is why it inhibits the recrystallization of sugar in the preparations in which it is used. In nature we find an equivalent that is honey. Thus, trimoline has all the same uses as honey with the advantage of having a neutral taste.
Dosage
Q/S
