Used in the baking and confectionery industry to prevent recrystallization of sugars and will increase shelf life of baked items by retaining moisture. Will also enhance texture and smoothness to fillings, ice cream and ganache.
1 kg pail
Atomized Glucose Also known as Glucose Powder. Used in pastries, ice creams, sorbets, and confectionery. Contrary...
Adds sweetness, body, and moisture to candies, jams, jellies, marshmallow