SCA118

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.

£20.15 15kg tub
37 in-stock

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

Payment: Account See payment details
Sugars and Gelling Agents - Best Sellers