Has anyone had experience using invert sugar syrup (like Numoline) for post-finish sweetening? Thanks for the advice.
I am not sure.
All of the liquid invert sugars, Numoline, Trimoline and Nevuline all list the only ingredient as , "Liquid Invert Sugar".
From what I have found in researching it is that it is the way it is processed and not the ingredients that makes it useful in the baking indusrty to..."be very concentrated and very thick, used to prevent crystallization, resists humidity, acts as an anti-oxidant, increases carmelization, improves texture, preserves aroma, flavor, and color."
I am not familiar with Numoline, but any time you boil complex sugar in water, you invert the sugar into a simple sugar which is sweeter to the taste and more easily digested.