Dehydrated glucose syrup with a high anti crystallizing power. It increases the viscosity of the dough and has a general stabilizing effect in fruit elaborations, jams, sweets, etc.

In ice cream making, it is preferable to use this kind of glucose, as it is easier to use.

Nutritional information (100.0 g)
Fiber 0.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.0 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 0.0 mg
Sugars 99.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.