Glucose P is a very versatile ingredient.
Used as a sweetener it will improve the flavour, texture and stability of many foods. It will also improve the shelf life of baked goods.
It has a moderate sweet taste (70% as sweet as sugar) and can be used in a variety of baking products including cakes, desserts, confectionery, preserves and jam making.
- Used in jams and fruit preparations, it will improve the taste of the fruit and its stability.
- Used in ice cream, it will prevent the formation of crystals (it has a lower freezing point than sugar) and it will ensure a glossy, smooth consistency.
- Add to icing to ensure a glossy, smooth consistency. It will mix easily with various food ingredients and can be diluted by mixing in water.
- If you are replacing glucose syrup for glucose powder, use 75g of glucose powder instead of 100g of glucose syrup.
How to use: As required. If using in conjunction with sugar, add the powder at the same time as you add the sugar in accordance with your recipe.
- Quantity: 1 kg
- UOM: TUB
- Storage: Chiller (15/20°C)
- Halal: NO
- Kosher: YES
You may also like
Snow-white fine icing sugar powder. Resistant to humidity and moisture, this decorating sugar won't melt or disappear. This product is less sweet than classic icing sugar. It is mainly used to add a perfect finish to your baked goods (cakes, pastries...), or enrobing marshmallows.
1 kg / 5g sheets - Bloom 105. 3 easy steps: soak, squeeze and melt make leaf gelatine easy to use. No need to weigh or measure your gelatin; simply counting the required number of leaves is enough.
1 kg / 2g sheets - Bloom 205. 3 easy steps: soak, squeeze and melt make leaf gelatine easy to use. No need to weigh or measure your gelatin; simply counting the required number of leaves is enough.
Also known as nib sugar and hail sugar, pearl sugar is coarse, white, and used extensively in baking. The grains do not melt in oven and stay white throughout baking process. They provide a beautiful crunch when incorporated in waffles or used on profiteroles. Calibre: 6 Grain size: 3-4 mm.
Trimoline is an invert sugar syrup, partially crystallized and obtained by total hydrolysis of sucrose. Properties: Anti-caking, higher sweetness, improved conservation, reinforcement of the colouring of the baked products, lowering of freezing point. Used by bakers and chocolate makers to help improve the moisture retention of baked goods and chocolates, as well as increase the shelf life of the finished products. Trimoline can also be used in sorbet recipes as it prevents the formation of crystals during churning and storage. It is bake stable and freeze stable.
Used in pastries, ice creams and confectionery. Contrary to sucrose it delays sugar re-crystallization and keeps products and all pastry preparations from drying up for a better product preservation. 40 DE. 81.5% Brix.