Cremsucre Paste - Crystallised Invert Sugar Syrup 7kg - Sosa

Cremsucre Paste: the reference antifreeze for ice cream makers and pastry chefs

Made from crystallised invert sugar syrup, Sosa's Cremsucre Paste is a creamy white paste at 80° Brix. Its natural blend of fructose, dextrose and sucrose gives it a higher humectant and antifreeze power than standard sugar, with a POD of 110% and a PAC of 190%. (Formerly marketed under the name Nevuline.)

Applications and substitution rates

• Pastry / viennoiserie: 25-30% sucrose substitution — keeps softness and extends freshness.
• Biscuits and whipped batters: 15-20%.
• Caramels and toffees: 5-10%.
• Ice cream and sorbet: 30-50% — increases PAC and improves texture (antifreeze).
• Nougat: total or partial honey substitution.
• Marzipan: 15-20%.
• Truffles and creams / ganache: 10-15% — keeps moisture.

Use

Incorporate directly into the mix, ensuring even distribution, replacing part of the sucrose according to the percentage targeted for each application. Slight syrup separation may occur during storage: this is a natural phenomenon that disappears once the paste is mixed back with the solid phase.

Technical Characteristics

Allergens: No allergens or traces listed in the technical specification sheet.