Mainly used by professionals and the food industry, glucose syrup is nevertheless an essential ingredient for the success of certain pastries, confectionery, maple taffy cone or ice cream.
Glucose syrup is obtained by hydrolysis of corn starch. It is an anti-crystallizer. There are also several types of glucose syrup, defined by the DE (Equivalent Dextrose) more or less high. DE also indicates the water-holding power of glucose syrup. The higher the DE, the more moisture the syrup retains and vice versa. Pastry chefs generally use glucose syrup with an DE of 42.
Chaudière de 7 kg et 20 kg