Sale! 2.2 lb Glucose Pastry Syrup can be used in many applications to prevent crystallization while cooking sugar, including croquembouche, nougatine, and pulled sugar flowers.It stabilizes ice cream, controls sweetness and freezing point, and also improves mout
Unconditional Satisfaction GuaranteeNo Shipping Fees Above 302 Months to Decide. Returns Simplified.2.2 lb Glucose Pastry Syrup can be used in many applications to prevent crystallization while cooking sugar, including croquembouche, nougatine, and pulled sugar flowers.
It stabilizes ice cream, controls sweetness and freezing point, and also improves mouthfeel and creaminess. Glucose syrup also acts as a bodying agent and prevents lactose crystallization.
Glucose syrup has low relative sweetness, medium viscosity, and medium freezing point depression.
Cost - $25
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Delivery Time It usually takes [3-5] business days for standard shipping. Please note that this is an estimated time frame and may be affected by local holidays, and unforeseen circumstances.
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