10 kg Liquid Glucose Syrup 60DE for Professional Use Ice Cream and Pastry
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Liquid GLUCOSE SYRUP 60DE, TRANSPARENT, HOMOGENEOUS HAS A DECIDED SWEET TASTE AND NEUTRAL ODOR. GLUCOSE IS A MONOSACCARIDE PARTICULARLY DIFFUSED IN NATURE, WHERE IT IS PRESENT AS SIMPLE SUGAR OR AS A COMPLEX MOLECUL, REPRESENTS ONE OF THE MAIN ENERGY SOURCES OF THE ORGANISM. In pastry, it is the main ingredient for the preparation of sugar paste and plastic chocolate, for finishing and covering cakes. IT CAN ALSO BE USED FOR THE PREPARATION OF ICE CREAM AND MOUSSE. ITS MAIN PURPOSE IS TO PROVIDE MAXIMUM FLEXIBILITY IN A WIDE RANGE OF COOKING APPLICATIONS. It is used a lot in modern pastry especially for the preparation of mirror glaze Embedded in ice cream, it increases the taste and reduces the freezing point.
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Description
Amazon
Liquid GLUCOSE SYRUP 60DE, TRANSPARENT, HOMOGENEOUS HAS A DECIDED SWEET TASTE AND NEUTRAL ODOR. GLUCOSE IS A MONOSACCARIDE PARTICULARLY DIFFUSED IN NATURE, WHERE IT IS PRESENT AS SIMPLE SUGAR OR AS A COMPLEX MOLECUL, REPRESENTS ONE OF THE MAIN ENERGY SOURCES OF THE ORGANISM. In pastry, it is the main ingredient for the preparation of sugar paste and plastic chocolate, for finishing and covering cakes. IT CAN ALSO BE USED FOR THE PREPARATION OF ICE CREAM AND MOUSSE. ITS MAIN PURPOSE IS TO PROVIDE MAXIMUM FLEXIBILITY IN A WIDE RANGE OF COOKING APPLICATIONS. It is used a lot in modern pastry especially for the preparation of mirror glaze Embedded in ice cream, it increases the taste and reduces the freezing point.
Description
(1)
Liquid GLUCOSE SYRUP 60DE, TRANSPARENT, HOMOGENEOUS HAS A DECIDED SWEET TASTE AND NEUTRAL ODOR. GLUCOSE IS A MONOSACCARIDE PARTICULARLY DIFFUSED IN NATURE, WHERE IT IS PRESENT AS SIMPLE SUGAR OR AS A COMPLEX MOLECUL, REPRESENTS ONE OF THE MAIN ENERGY SOURCES OF THE ORGANISM. In pastry, it is the main ingredient for the preparation of sugar paste and plastic chocolate, for finishing and covering cakes. IT CAN ALSO BE USED FOR THE PREPARATION OF ICE CREAM AND MOUSSE. ITS MAIN PURPOSE IS TO PROVIDE MAXIMUM FLEXIBILITY IN A WIDE RANGE OF COOKING APPLICATIONS. It is used a lot in modern pastry especially for the preparation of mirror glaze Embedded in ice cream, it increases the taste and reduces the freezing point.
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