Why has Les vergers Boiron chosen to use inverted sugar syrup as an ingredient?
This ingredient is well-known to pastry makers and ice cream makers who use it on a daily basis it is often referred to as trimoline. This 100% natural sugar comes from sugar cane or beet and when added prevents confectionery from drying out and adds softness and sweetness to ice creams and pastries. It is for these same characteristics that Les vergers Boiron have preferred to use inverted sugar syrup rather than any other sugar from the very start.
