Direction to use:
Crystalline transparent syrup.
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.
100% wheat-based glucose syrup – preservative : (sodium biSULPHITE E222)
Replaces partly sugar in pastry, confectionery, sugar art and ice cream manufacturing.
Replaces sugar in various rates:
- Pastry / Danish / Yeast dough: up to 30%
- Confectionery: up to 30%
- Ice cream manufacturing: up to 45%
18 months from production time.
Case: 2 / 13.2 lbs (6kg)
Size (in): L 18.11" x W 10.63" x H 7.48"
GW (lbs): 28