Belgosuc Confectionery; Firm Glucose Syrup
with 38 Dextrose Equivalent
Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the product. Can be used to stiffen the consistency of ganache and in boiled sugar confectionery. Can also be used in the making of ice cream and gelato to control ice crystal growth. Colourless and flavourless. For more information on sugars and gelling agents click here.
Delivery: Can be delivered next working day if ordered before 2pm* - See terms and conditions.