Syrup
Trimoline Style
S tier
Trimoline-style invert is the pastry-chef branded paste: a thick, opaque, almost white invert sold in tubs, easy to weigh, designed for ganache, ice cream, and marshmallow. It behaves like full invert with a convenient body. A spoon in a ganache keeps it sliceable. It is not fondant and not glucose syrup, though the three get swapped carelessly. If a French recipe says trimoline, this is the leaf.
Track this ingredient
Unit
Characteristics
Preparations
GanacheIce CreamMarshmallow
Traits
Chef DefaultGanacheNot GlucoseOpaque InvertPastry PasteSliceable CreamsTubbyWeigh Easy
History
FR
Trimoline was registered as a pastry invert paste for professional kitchens.
French pastry books made trimoline a standard mise item beside glucose.
Non-French suppliers sold trimoline-style inverts to home pastry cooks.