Pastry FAQs Letter I


 

 

Invert sugar (also called Trimoline) is sugar that is about 30% sweeter than regular granulated sugar.  It holds the moisture better than plain granulated sugar, resulting in baked goods that stay fresher longer. The one ingredient that can replace Invert sugar is honey or corn syrup.

Invert sugar (also called Tremoline) has the following effects on pastry products;

  • Prevents sugar crystallization
  • Adds moisture to baked items because invert sugar is hygroscopic; it absorbs moisture from the air. 
  • Gives smoothness to fillings
  • Increases shelf life of baked products

 

Back to top

A2.
With traditional puff pastry the butter is wrapped within the dough, while with reverse puff pastry the dough is wrapped within the butter.

Back to top

A3.
ANSWER 3.

Back to top

A4.
ANSWER 4.

Back to top

A5.
ANSWER 5.

Back to top

 

 

 

 

 

Back to top

home

back to Pastry FAQs page

other pastry topics