- Good dispersibility.
- Low freezing point depression.
- Neutral taste.
- Relatively low hygroscopicity.
- Good solubility.
- Bodying effect.
Storage Conditions: Dry and cool (68- 72ºF, 20- 22ºC)
Dehydrated glucose syrup
Store airtight. Dextrose Equivalent (DE) between 35-40.
Used in ice creams, sorbets, fat fillings, soft biscuits, etc. Gives antifreezing property of sucrose with less sweetness
Our Pastry 1 line is the foundation for all your pastry creations. Pastry 1 complements any skill level, whether you’re working from scratch or need time and labor savings.
Powder Preparations • Glazes • Decorations • Chocolate Cups • Sugars • Gelifiers & Stabilizers • Extracts & Essences • Colorings