Instructions
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Trimoline, also known as invert sugar, is a specially processed sugar consisting of a mixture of glucose and fructose. This ingredient is widely used in pastries because of its unique properties. Trimoline is hygroscopic , meaning it attracts and retains moisture. This makes it ideal for preventing ganache from drying out , even after several days. In addition, it plays an important role in the texture of the ganache: it prevents crystallization , which is essential for a smooth and creamy final result. Trimoline is also slightly sweeter than regular sugar, providing a pleasant flavor balance. It is often added in small amounts to bring just that little extra smoothness and stability.
Summary –Sweeter than regular sugar due to its fructose content – Prevents dehydration, provides a soft texture, and prevents crystallization.
