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Confectionery glucose syrup 11 lb (box of 2) prevents crystallization, stabilizes ice cream, controls sweetness and freezing point, and also improves mouthfeel and creaminess.
Pastry 1 confectionery glucose syrup 11 lb (box of 2) 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: Box of 2 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.
Product of Italy.
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