Patisfrance Glucose Syrup

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