| ≥1 piece |
1. Invert syrup for chinese pastries
Usage: for making Moon Cake/ wedding cake crust. The syrup catalyzes flavor and increases product softness/ freshness after baking to extend product life sentence.
2. Invert syrup for western pastries
Usage: for making bread, toast and cakes. The syrup catalyzes flavor and increases product softness and freshness. It looks shiny in beautiful golden yellow color after baking and in good taste.
3. Classical invert syrup
Usage: Same direction as Invert Syrup used on making bread, toast and all kinds of cakes. It enhances good smell, increases bounce and freshness to products. It looks shiny in golden yellow color, which tastes soft and delicious after baking. The classical Invert Syrup seaweed sugar added to make it more functional to enhance better product moisture and delay aging time to extend product life sentence.
Package: 4 kg/bottle
20 kg/pail