


Discover liquid glucose 40DE (Glu40) , an essential ingredient in pastry, confectionery and bakery . This sweetening and texturizing agent is used to partially or completely replace sucrose in a recipe, while improving the texture and preservation of preparations. Thanks to its anti-crystallizing power , it is perfect for stabilizing ice creams, sorbets and ganaches , thus preventing the formation of unwanted sugar crystals.
Its syrupy consistency and moistening power prolong the freshness of pastries and Viennese pastries , preventing the dough from drying out and ensuring a longer-lasting soft texture. Easy to incorporate hot or cold , it is an essential ally for chefs, pastry chefs and chocolatiers seeking perfection in their creations.
✔ Partial replacement of sugar (sucrose) : Adjust the sweetness and texture of your preparations.
✔ Improved preservation : Maintains the moisture of pastes, truffles and ganaches, prolonging their freshness.
✔ Anti-crystallization : Prevents the formation of sugar crystals in ice creams, candies and ganaches.
✔ Soft and even texture : Makes working with sugar easier in baking and confectionery.
✔ Easy to use : Mixes directly into preparations at any point in the process.
✔ Syrupy liquid form : Avoids lumps and incorporates effortlessly into other ingredients.
100% liquid glucose 40DE (texturizing and anti-crystallizing syrup).
⚖ Net weight: 1.4 kg.
Packaging : Resealable airtight jar for optimal conservation .
❄ Storage : Store in a cool, dry place away from moisture.