Glucose Syrup, 43 Be, Laped, 5 Kg

Description

Glucose syrup is a versatile ingredient in confectionery and patisserie, used to add gloss, elasticity and firmness to baked goods.

• Sweets and jellies: prevents sugar crystallisation, gives a smooth, elastic texture.

• Fondant and icings: increases gloss and facilitates modelling.

• Ice-cream: helps control ice crystallisation and gives a smooth, creamy texture.

• Pastry bases and custards: maintains moisture, increases viscosity and plasticity.

Compared to sugar or invert sugar syrup, glucose syrup has less sweetening power but improves the structure and stability of products, and is essential where texture and gloss are more important than sweetness.

It gives consistency to preparations, prevents crystallisation of lactose and improves the texture of the products in which it is used.

Ingredients: glucose syrup