In patisserie to prevent sugar crystallization (macaroons, cakes, madeleines, nougatine) and in confectionery (soft caramels, fruit pates, marshmallows). Also prevents drying out and crusting in fondants, marzipan and candied fruit. Also highly appreciated for nougatine, to soften ganaches and to improve the texture of ice creams.
DEHYDRATED GLUCOSE SYRUP
White powder obtained by drying glucose syrup through starch hydrolysis
Replace some of the sugar with glucose
Protect from light and moisture at room temperature (min. 10°C - max. 25°C) 12 months in closed packaging / 2 months at room temperature after opening
250g and 1 kg jars
More information about this product?
