Powdered glucose syrup 21DE - 1.5 kg

Its main function is to bind and give stability to foods; it is able to regulate taste and flavor to the preparations in which it is present, without ever being too sweet on the palate, in addition to the possibility of being used and dosed easily even by those who do not he is a professional chef or pastry chef. Compared to sucrose the glucose has a sweetening power of 30% less than sucrose and is clearly less sweet than fructose, sugar sweetest naturally occurring, contained and extracted from fruit e honey. Simply combine three parts of water to seven parts of glucose powder, as well as joining the amount of glucose in desired powder 20% of water you can get the syrup glucose. GLUCOSE SYRUP DEHYDRATED 21 DE DOSAGE: according to recipes. FORMAT: 1500 g FIELDS OF USE: ice cream, pastry and molecular cuisine. -- TECHNICAL CHARACTERISTICS: glucose syrup in powder form, derives from the hydrolysis of starch and is a 100% monosaccharide natural. It is among the most precious and widespread sugars in nature, yes found in all living organisms in free form or combined with other molecules. It is naturally present in some types of fruit and vegetables and especially in some natural sweeteners such as honey. Contains a low percentage of polysaccharides which make it suitable to those products where it is necessary to increase the antifreeze power and maintain a low degree of sweetness. ICE CREAM: glucose syrup powder is sugar favorite of master ice cream makers, guaranteeing a structure particularly soft with ice creams, frozen desserts and sorbets. It has a point of freezing lower than that of sucrose, going to prevent the formation of ice crystals with a decrease in water in the mix. PASTRY: it is the favorite of pastry chefs because it favors more the browning of baked goods such as cakes and plum cakes. It limits the crystallization of the glazes. Ingredient also essential for cake design. In combination with icing sugar, gelatinizing thickeners animal origin, such as isinglass, or of vegetable origin such as agar agar, glucose syrup allows the creation of imaginative sugar paste, as well as shiny and colorful glazes. Furthermore, adding the CMC to the dough it is possible to go to create more complex decorative elements such as flowers and characters for the garnish of your spectacular cakes. COOKING: it is used to sweeten jams, homemade preserves and drinks of all kinds. It is an excellent natural preservative for the foods. MIXOLOGY: useful for the production of liquid sugar useful for preparation of cocktails, canned fruit. MOLECULAR CUISINE: "fried not fried" is a frying method alternative, fat-free, widely used especially in the kitchen molecular. It guarantees a light and crunchy result, for both foods sweet and savory. In fact, glucose powder has a greater heat conduction capacity compared to oil, accelerating the frying. Its thickening properties allow foods to retain more liquids and perfumes, guaranteeing a result soft on the inside and crunchy on the outside.