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Pastry Chef Resource Inc.

Glucose Syrup

SKU: PA6592

Pastry 1

Glucose Syrup


Also available in 2.2lb

  • Comments:

    • 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)


    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.


    Ready to use.