Comments on: L’Epicerie

By: Bridget

Bridget — Fri, 24 Nov 2006 15:52:49 +0000

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.

By: Cheryl Trott

Cheryl Trott — Mon, 12 Dec 2005 00:37:43 +0000

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

By: Lisa

Lisa — Mon, 24 Oct 2005 00:19:22 +0000

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.

By: Lisa

Lisa — Mon, 24 Oct 2005 00:12:40 +0000

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.

By: Kelli

Kelli — Mon, 03 Oct 2005 20:46:42 +0000

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

By: Kelli

Kelli — Fri, 30 Sep 2005 03:38:39 +0000

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

By: shuna fish lydon

shuna fish lydon — Sun, 25 Sep 2005 19:52:42 +0000

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

By: shuna fish lydon

shuna fish lydon — Sun, 25 Sep 2005 06:09:23 +0000

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.)

By: Jessica

Jessica — Fri, 23 Sep 2005 03:41:26 +0000

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.