Inverted Sugar Paste – Professional-Grade for Baking & Confectionery

This Inverted Sugar is a soft paste sweetener made in France, widely used by professional bakers, chocolatiers, and pastry chefs to enhance moisture, texture, and shelf life. Also known in the industry as Trimoline or Nevuline, this inverted sugar syrup is composed of glucose and fructose, making it a highly functional ingredient across a range of applications.

Its high dry matter content and smooth consistency make it especially effective in baked goods, frozen desserts, and candy fillings. Inverted sugar improves not only flavour and texture, but also helps prevent crystallization and drying — key to delivering consistent results in professional kitchens.

Applications & Functional Benefits

• Moisture Retention: Prevents drying and cracking in cakes, pastries, and dough

• Anti-Crystallization: Essential in ganache, syrups, and frozen desserts

• Texture Enhancer: Maintains softness in baked goods and scoopability in ice cream

• Flavour Development: Improves caramelization and aroma in oven applications

Usage Guidelines

Replace a portion of standard sugar in recipes using the following suggested ratios:

• Pastry / Danish / Yeast Dough: 3–30%

• Confectionery: 5–20%

• Ice Cream / Sorbet: 20–40%

• Soaking Syrup: Add 250g water per 1kg inverted sugar and mix well

Product Details

• Format: Soft paste invert sugar

• Storage: Store in a dry, cool place in sealed container

• Origin: France

• Sizes Available: 500g, 1.2kg, and 7kg