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Confectionery glucose syrup prevents crystallization, stabilizes ice cream, controls sweetness and freezing point, and also improves mouthfeel and creaminess.
Pastry 1 confectionery glucose syrup can be used in many applications to prevent crystallization while cooking sugar, including croquembouche, nougatine, and pulled sugar flowers. It stabilizes ice cream, controls sweetness and freezing point, and also improves mouthfeel and creaminess. Glucose syrup also acts as a bodying agent and prevents lactose crystallization.
Glucose syrup has low relative sweetness, medium viscosity, and medium freezing point depression.
Size: 11lb (pail)
Storage Conditions: Dry and cool (68- 72 F, 20- 22 C)
Ingredients: Glucose syrup
Dietary Notes: Derived from corn.
Additional Notes: DE- 44.0 (dextrose equivalent).
Directions: Ready to use.