List of products by manufacturer Karow

Heinrich Karow provides ingredients for confectionery, sweets and ice-cream making, such as food flavors and liquid food colorings, concentrated fruit pastes, glucose syrup, inverted sugar, pistachio and hazelnut pastes.  

http://www.karow-aromen.de/en/

Showing 1 - 3 of 3 items
  • 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