In patisserie, it prevents sugar crystallization (macaroons, cakes, madeleines, nougatine) as well as in confectionery (soft caramels, fruit pates, marshmallows). It also avoids drying out and crusting in fondants, marzipan and candied fruits. Also very appreciated for nougatine, to soften ganaches and to improve the texture of ice cream.
Glucose powder
White powder obtained by drying glucose syrup using starch hydrolysis.
Replace some of the sugar with glucose
Keep away from light and humidity, at room temperature (min. 10°C - max. 25°C) 12 months in unopened package. 2 months at room temperature after opening
Pot 150g or 1 kg
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