Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the product. Can be used to stiffen the consistency of ganache and in boiled sugar confectionery. Can also be used in the making of ice cream and gelato to control ice crystal growth. Colourless and flavourless, buy glucose syrup wholsale from us for your confectionary demands.
With 38 Dextrose Equivalent
(Product Code: SCA119)
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