Patisfrance Glucose Syrup
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Description
Crystalline transparent syrup.
Application:
Partly replaces sugar in pastry, confectionery, sugar art and ice cream manufacturing.
How to use:
Replaces sugar in various rates:
- Pastry / Danish / Yeast dough: up to 30%
- Confectionery: up to 30%
- Ice cream manufacturing: up to 45%
More details:
- Glucose syrup is a purified and concentrated water solution of nutritive saccharides obtained by hydrolysis of starch (from wheat).
- This syrup is characterized by an equivalent dextrose close to 40.
Weight:
Bucket: 6KG
