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Sugar Derivate Glucose Syrup
Sugar Derivate Glucose Syrup
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Glucose syrups are added to pastry products for sweetness, soften the texture and add volumes. Can also be used to replace partially sugar in pastry, confectionery, sugar art, and ice cream manufacturing.
Directions to use:
- For pastry/danish/ yeast dough: up to 30%
- For confectionary: up to 30%
- For ice cream manufacturing: up to 35%
Data sheet
- Reference
- DAWN02007
- Origin
- France
- Temperature
- Dry
- Certification
- No Certification
- Flavour
- Natural
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Sugar Derivate Glucose Syrup
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