Glucose Syrup

• Low relative sweetness,
• Medium viscosity,
• medium freezing point depression.
• Acts as a bodying agent.
• Prevents lactose crystallization.

 

Storage Conditions:  

Dry and cool (68- 72ºF, 20- 22ºC)

Ingredients: 

Glucose syrup

Additional Notes:  

DE- 44.0 (dextrose equivalent).
 

Used as an ingredient in many preparations: to prevent crystallization while cooking sugar; croquembouche; nougatine; pulled sugar flowers. Stabilizes ice cream. Sweetness control, freezing point control, improved mouthfeel and creaminess are its major benefits.

Directions: 

Ready to use.

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.

 

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