can anyone tell me where in the Dallas FtWorth area I can purchase invert sugar? If not the easiest place to order some.

Mike

By Chefspike (Chefspike) on Tuesday, November 06, 2001 - 08:37 pm: Edit

I think swiss chalet might sell it.
they are also in houston.

By Dustman (Dustman) on Tuesday, November 06, 2001 - 10:25 pm: Edit

Gourmand or swiss chalet would be your best bet

By Mds (Mds) on Wednesday, November 07, 2001 - 03:03 pm: Edit

How do I get in touch with these distibuters?

MIke

By Chefspike (Chefspike) on Wednesday, November 07, 2001 - 05:31 pm: Edit

Mike, If you call 1-800-555-1212 and ask for Swiss Chalet in Houston, you will get a number to call to research your sugar needs. It seems to me you may want to learn how to research items better. The food service industry is forever changing and staying on top reqiures a certain amount of research on your part.
Good Luck.

By Emily (Emily) on Thursday, December 12, 2002 - 04:42 pm: Edit

can corn syrup or honey be subsituted for invert sugar? If so, in what ratio?

By Emily (Emily) on Thursday, December 12, 2002 - 07:44 pm: Edit

To be more specific, the recipe calls for Nulomoline. What is that?

By Matisse (Matisse) on Tuesday, January 21, 2003 - 02:05 pm: Edit

Hi,

there is also a product available called "tremoline." It is commerially available (used to come in a blue bucket). You should be able to substitute it. Invert sugar holds moisture better to make for a smoother application and it also resists crystallization. I have used it to make caramel. Honey contains invert sugar, obviously you can't replace the invert sugar by honey in your recipe as whole.

Willie

By Ladycake (Ladycake) on Thursday, January 23, 2003 - 10:15 am: Edit

Matisse,

Thanks for the caramel suggestion. I have been playing around with invert sugar for a while and don't much like it but hadn't tried it for caramel. Maybe that's my clue! I have quite a lot of it. Thanks again.

Chèrie