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Gourmet Food World » Molecular Gastronomy » Sweeteners » Glucose Syrup for Confectionary Use
Glucose Syrup for Confectionary Use

Glucose Syrup for Confectionary Use

from Italy by Pastry 1
1 pail - 11 lbs room temp   $36.00

About Glucose Syrup for Confectionary Use

Used as an ingredient in many preparations, Glucose Syrup prevents crystallization while cooking sugar, croquembouche, nougatine, pulled sugar flowers, etc. It stabilizes ice cream, controls its sweetness, controls freezing point and provides improved mouthfeel and creaminess.
Availability: Usually ships within 1 business days. Product is non-perishable and can ship via Ground service.

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Product Questions And Answers
Q: How long does high maltose glucose syrup, once opened, last for before it's no longer usable?
A: Once opened the Glucose Syrup will last for up to 3 weeks.

Q: What is the starting ingredient for this Glucose Syrup? Corn? Wheat? Rice? Cassava?
A: The Glucose Syrup is derived from corn and wheat.

Q: Is this product gluten free?
A: Glucose syrup is very highly processed and purified, so there is no significant gluten content in the final product.

Q: What is the specific gravity or Plato or Brix of the Glucose Syrup? Looking to use in brewing. Thanks, Jellyman
A: This measures ~70 brix (DE- 44.0).

Q: I am looking for a low DE corn syrup (low conversion syrup), what is the grade on this one?
A: It is DE- 44.0.

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