- Low relative sweetness,
- Medium viscosity,
- medium freezing point depression.
- Acts as a bodying agent.
- Prevents lactose crystallization.
Dry and cool (68- 72ºF, 20- 22ºC)
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.
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