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Hello, So all the recipes to making these pade de fruit include glucose but some add and some do not add trimoline (inverted sugar). Could someone tell me the difference between adding and not adding the trimoline please. thanks in advance
 

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Adding trimoline will give the pate de fruit a smoother texture and also increase their shelf life by preventing moisture absorption.  It is an invert sugar as opposed to glucose which is a simple sugar, which means it is less likely to form crystals and therefore have a smoother texture.
 
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