Medium Invert Sugar is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter and its products tend to retain moisture and are less prone to crystallization. Inverted sugar is therefore valued by bakers, who refer to the syrup from this sugar as trimoline or invert syrup.
Golden Barrel baking products provide unique blends of syrups, molasses and cooking oils, as well as pancake and shoofly pie mix. These quality products are drawn from the finest ingredients, as is Golden Barrel’s commitment to serving their customers with only the highest quality ingredients. Even their soapmaking oils are drawn from the finest ingredients.
La información presentada aquí fue adquirida por UL desde el productor del material. UL hace un esfuerzo considerable para asegurar la exactitud de estos datos. Sin embargo, UL no asume responsabilidad por los valores de los datos y alienta firmemente a que tras la selección final del material, los puntos de los datos sean validados con el proveedor de la materia
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