Sugar Derivate Glucose Syrup

Sugar Derivate Glucose Syrup

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Glucose syrups are added to pastry products for sweetness, soften the texture and add volumes. Can also be used to replace partially sugar in pastry, confectionery, sugar art, and ice cream manufacturing.

Directions to use:

- For pastry/danish/ yeast dough: up to 30%

- For confectionary: up to 30%

- For ice cream manufacturing: up to 35%

Data sheet

Reference
DAWN02007
Origin
France
Temperature
Dry
Certification
No Certification
Flavour
Natural

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