What is it: an odorless, crystal-clear polyol obtained from fructose or from sugars of algae & fungi. In gastronomy, better known as frying sugar, because you can fry in it like oil. It has low hygroscopicity, does not absorb moisture, and thus provides optimal crystallization. It has a low sweetness compared to sucrose.
Usage: melt over low heat, do not add moisture. Caution: when melting, the temperature will rise very quickly to about 160°C, adding powders (such as coffee or vanilla) is only possible if these powders can withstand this high temperature.
België (nl)