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.
Weight: 11 lbs
- Also available in 2.2lb
Glucose Syrup - Pastry 1
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.