Trimoline

[Sussan Estela Olaya]

Hi Sahmini

Welcome to the Scoolinary community! Thank you for your question!

Trimolina is a brand of inverted sugar, commonly used in baking to improve texture, prevent sugar crystallization, and maintain moisture in preparations.

It differs from regular inverted sugar because it has a creamier, thicker texture, rather than being liquid and transparent.

To replace the 10 g of trimolina in the donut recipe, you can use:

Mild honey (acacia or linden) → same amount.

Corn syrup → same amount.

Liquid glucose → same amount.

Homemade inverted sugar → same amount.

If you’re looking for the closest match in texture and function, liquid glucose or inverted sugar are the best options. Honey may introduce a slight change in flavor.

I hope this information is helpful.

Best regards.