Dehydrated glucose syrup
White powder obtained by drying glucose syrup through starch hydrolysis
In patisserie to prevent sugar crystallization (macaroons, cakes, madeleines, nougatine) and confectionery (soft caramels, fruit pates, marshmallows). Also prevents drying out and crusting in fondants, marzipan and candied fruit. Also highly appreciated for nougatine, to soften ganaches and improve the texture of ice creams.
Replace some of the sugar with glucose
Protect from light and moisture, at room temperature (min. 10°C - max. 25°C) 12 months in closed packaging / 2 months at room temperature after opening
250g and 1 kg jars
