BLOOMOIST & INVERT SYRUPS
Our Bloomoist & Raftisweet range are natural and versatile invert sugars with wide applications in fermentation, flour and sugar confectionery. They aid fermentation, produce better crust characteristics, with softer eating, extend shelf life and improve flavour.
Bloomoist is ideal for use in a wide range of cake preparations, particularly where extended keeping qualities are required.
- Bespoke sugar and glucose blends available
- Bulk tankers, 1300-1000kg IBC’s, 12.5kg cartons & pails
- Improves fondant crème crystal structure
- Depresses ice-cream freeze point
- Increase shelf life
- Controls fermentation
- Improves crust colour