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)
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.
Pastry 1
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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