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.
