Its syrupy consistency and moisture-retaining power extend the freshness of pastries and viennoiseries, preventing dough from drying out and ensuring a longer-lasting, softer texture. Easy to incorporate hot or cold, it’s an essential ally for chefs, pastry chefs and chocolatiers seeking perfection in their creations.
Content
✔ Partial sugar (sucrose) replacement: Adjust the sweetness and texture of your preparations.
✔ Improved preservation: Keeps doughs, truffles and ganaches moist, extending their freshness.
✔ Anti-crystallisation: Prevents sugar crystals forming in ice creams, sweets and ganaches.
✔ Smooth, even texture: Makes working with sugar easier in pastry-making and confectionery.
✔ Easy to use: Blends directly into preparations at any stage of the process.
✔ Syrupy liquid form: Avoids lumps and blends effortlessly with other ingredients.
Dimensions
100% liquid glucose 40DE (texturising, anti-crystallisation syrup).
⚖ Net weight: 1.4 kg.
Packaging: Resealable airtight jar for optimal preservation.
❄ Storage: Store in a cool, dry place, away from moisture.
