glucose & technological sugars There are 3 products.

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  • Moisturising, keeps pastry products softer when substituting 10-15% sucrose with inverted sugar. It maintains moisture icing and truffles. Antifreezer for ice cream production.

  • Moisturising, keeps pastry products softer when substituting 10-15% sucrose with inverted sugar. It maintains moisture icing and truffles. Antifreezer for ice cream production.

  • Glucose syrup is derrived from strach. Prevents recrystallisation of the sugar in sweets and gummies. It provides elasticity and keeps products such as pastries, icings, and truffels tender. 75 g powdered sugar substitutes 100 g liquid glucose.

Showing 1 - 3 of 3 items