SCA119

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.

£1.60 1kg tub
49 in-stock

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1hr 53mins 53secs for delivery tomorrow

Delivery: Can be delivered next working day if ordered before 2pm* - See terms and conditions.

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