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21
September
2005

L’Epicerie

LEpicerie L’Epicerie is a great online source for fine foods, gifts, kitchenware and specialty baking ingredients. The site is perfect for anyone looking for hard-to-find items like glucose and Trimoline or high quality ingredients like couverture. The best part about the site for New Yorkers is the free daily delivery in Manhattan. With L’epicerie you will no longer have to carry bulk chocolate or tubs of frozen fruit purée across town. There is a $75 minimum charge for free delivery, so I recommend keeping a list and ordering all the things you have been dreaming of at once.

www.lepicerie.com



9 COMMENTS SO FAR...

Jessica says on September 22nd, 2005 at 10:41 pm:

My brother ordered Valrhona chocolate from them as my birthday present. They were very friendly! I even blogged about it at http://www.sugoodsweets.com/blog/2005/03/chocolate-delivery/. But in the future I might just order from Jacques Torres-his is $6/lb. Or I might invest in a scale and get giant European chocolate bars from Sahadi’s for $4/lb.

shuna fish lydon says on September 25th, 2005 at 1:09 am:

Surprising to find Ceci Cela in the giant ready-to-bake-wholesale business! An interesting company though, indeed. Trimoline does such interesting things…do you know what it is? (I have been looking for the answer for years.)

shuna fish lydon says on September 25th, 2005 at 2:52 pm:

PS, I have tagged you for a MEME. instructions here:
http://eggbeater.typepad.com/shuna/

Kelli says on September 29th, 2005 at 10:38 pm:

Hi Shuna — I was surprised by the Ceci-Cela offering too! I’ll ask around about Trimoline, I’m not exactly sure myself.

Kelli says on October 3rd, 2005 at 3:46 pm:

I looked into Trimoline and found out it is a stabilizer (for example, it helps prevent crystallization in sorbets). Hope this helps!

Lisa says on October 23rd, 2005 at 7:12 pm:

Trimoline is an inverted sugar. It has a small bit of acid in it which breaks down its two components, glucose and fructose, thereby reducing the size of the sugar crystals.

Its sweetening power is similar to that of honey about 127 (plain old sucrose is 100). Trimoline adds moisture, prolongs shelf life, helps prevent crystallization and keeps products smooth and emulsified.

Lisa says on October 23rd, 2005 at 7:19 pm:

I apologize if this is a double post but my computer is acting oddly.

Trimoline is an inverted sugar. An inverted sugar is made by adding some acid to the sugar. This breaks down, the sucrose into its two components, glucose and fructose, which reduces the size of the sugar crystals.

Trimoline has a sweetening power of 127 as opposed to sucrose (100). It retains moisture, extends shelf life, helps emulsify and prevents crystallization.

Cheryl Trott says on December 11th, 2005 at 7:37 pm:

Any idea where I would find recipes using this trimoline? Sounds ideal for making lolli popps!

Bridget says on November 24th, 2006 at 10:52 am:

I have a German Christmas cookie recipe book and it calls for “Kunsthonig,” literally “artificial honey,” which I’m told is the same as invert sugar or trimoline. I have some cookie recipes calling for it, but I haven’t tried them yet.



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