PURA BONTÀ Dehydrated Glucose Powder 39 DE 2.5 kg Ideal for Artisan Ice Cream, Pastry and Yeast Anti-Crystallizing Professional Food Use Packaged in Italy

THE SECRET TO A PERFECTLY STRUCTURED ICE CREAM: Dehydrated Glucose 39 DE is the fundamental technical ingredient for ice cream makers. Increases the solids of the mixture giving body, density and a "warm" texture to the palate, dramatically improving the stability of your homemade ice cream in the showcase. Balanced sweetness without puttying (POD 39): It has a sweetening power of 60% lower than traditional sugar. By replacing one part of sucrose with our Glucose, you can add solid matter to your recipes while enhancing the true flavours of the ingredients, without making desserts excessively sweet. ANTICRYSTALLIZING EFFECT FOR PASTRY: Prevents the formation of annoying sugar crystals. It is the indispensable ally to obtain shiny mirror glazes, velvety ganaches, perfect pralines and to give the right elasticity and chewability to sugar paste, jellies and marshmallows. EXTENDED SOFTNESS FOR YOUR YEASTS: Thanks to its strong hygroscopic power, it retains moisture inside the dough. Added to the recipe for panettone, plumcakes, cakes and brioche, it ensures exceptional softness that lasts for many more days (greater shelf-life) without drying out. PURE GOOD QUALITY AND PACKAGING IN ITALY: Rely on professional-grade technical raw materials for your creations. Our Glucose 39 DE is pure, naturally derived from starch and packaged strictly in Italy (Made in Italy) in a practical 1 kg bag sealed and fresh.