|By Mds (Mds) on Monday, November 05, 2001 - 11:36 pm: Edit|
can anyone tell me where in the Dallas FtWorth area I can purchase invert sugar? If not the easiest place to order some.
|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?
|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.
|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|
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.
|By Ladycake (Ladycake) on Thursday, January 23, 2003 - 10:15 am: Edit|
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.