Atomized glucose syrup obtained by wheat starch hydrolysis.
Wheat-based glucose syrup.
To be used for sorbets and ice creams.
Delays sugar re-crystallization.
Keeps products from drying up - for product preservation.
Case: 4 / 11 lbs (4x5kg)
Size (in): L 19" x W 13" x H 10"
GW (lbs): 46.65