Bloomoist

Contents

Bloomoist

Bloomoist is a natural and versatile Invert Sugar for use in fermentation, flour and sugar confectionery. Controlled fermentation, better crust characteristics, softer eating, extended shelf life and improved flavour can be all be achieved utilising Bloomoist.

Bloomoist is ideal in a variety of cake preparations, particularly where extended keeping qualities are required. Bloomoist is used extensively in sugar confectionery to give texture and softness to fondant creams, marzipans, buttercreams and soft caramel.


	Advantages
	Controlled fermentation. Improved crust and crumb colour. Enhances flavour. Softer, moister crumb with extended shelf-life. Imparts softness to chocolate centres.

		Preparation

Ready to use.


	Application

Product	Usage Rates
All types of bread and morning goods	Total replacement of sugar.
Enriched buns, breads and cookie doughs	5-7.5% of flour weight or total sugar replacement.
Oven scones and hotplate goods	Up to 50% sugar replacement.
Biscuits	10-15% sugar replacement.
Cakes	10-20% sugar replacement, higher in ginger cakes.
Buttercreams and confectionery fillings	10-15% sugar replacement.
Chocolate centres and creams	2-10% total ingredients, depending on softness desired.
Ice Cream	10% replacement of total sugar.
Brewing	As desired.
Usage Rates	The above levels have been determined by our Technical Department.

		Full Recipe and Technical Service Available

	Technical Information

Store cool and dry avoid extremes of temperature.
Shelf life 6 months.
Pack Sizes:
Bloomoist: 12.5kg carton (see pack for storage details)
Inversheen: 25kg pail (liquid Bloomoist)

Bulk transitanks available on request.


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	James Fleming & Co. Limited

Newbridge Industrial Estate, Newbridge, Midlothian, EH28 8PJ

	Telephone: 0131 333 2323, Facsimile: 0131 333 3991

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