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.
Glucose syrup made by hydrolis of wheat starch.
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%
Case: 6 / 2.2 lbs (1kg)
Size (in): L 14.0" x W 9.8" x H 5.5"
GW (lbs): 14.40