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.
This item is not available for shipping. Available for pick up at our Orlando warehouse or delivery to your business in the Greater Orlando, Tampa, Jacksonville, Sarasota, Venice and Melbourne/Cocoa areas.
Kosher: NO
Spec sheet: Click to view spec sheet.
Weight: 11 lbs
- Also available in 2.2lb
Glucose Syrup - Pastry 1
SKU: PA6592
$32.48Price
Storage Conditions: Dry and cool (68- 72ºF, 20- 22ºC)
Ingredients: Glucose syrup
Additional Notes: DE- 44.0 (dextrose equivalent).
Directions: Ready to use.- Low relative sweetness,
- Medium viscosity,
- Medium freezing point depression.
- Acts as a bodying agent.
- Prevents lactose crystallization.
