Glucose Syrup

1kg

Caullet

Glucose syrup is essential in many confectionery, pastry and ice cream applications.
With a thick and transparent texture, it replaces all or part of the sugar, prevents crystallization and provides softness.
It is also very popular for working with sugar : making pieces of pulled, blown, poured, cooked sugar or nougatine.
It softens sugar, ganache and improves the ribbon of ice cream.

Also available: dehydrated glucose syrup

Use :

• Pulled sugar: 350 g of glucose syrup for 1 kg of sugar.
• Ice cream: 100 g of glucose syrup for 1 liter of milk.
• Nougatine: 500 g of glucose syrup for 1 kg of sugar.

To make sugar decorations, follow Chef Philippe's recipe: Bubble Sugar Decorations.

• Net weight: 1kg
• Best before date: 12 months from production date