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Pastry 1 Glucose Powder gives anti-freezing property of sucrose with less sweetness. Used in items much as ice creams, sorbets, fat fillings, and soft biscuits.
Pastry 1 Glucose Powder gives anti-freezing property of sucrose with less sweetness. It has a neutral taste, good dispersibility, low freezing point depression, relatively low hygroscopicity, good solubility, and bodying effect. Use when preparing items much as ice creams, sorbets, fat fillings, and soft biscuits. Dextrose Equivalent (DE) between 35-40. Ready to use.
Storage Conditions: Dry and cool (68- 72F, 20- 22C); once opened, store in an airtight container.
Ingredients: Dehydrated glucose syrup.
Product of Italy.
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