Powdered glucose syrup 3de 1 kg Suicrà

Powdered glucose syrup 3de 1 kg Suicrà It is perfect for to sweeten and enrich jams, preserves, desserts and cakes

• Weight 1 kg
• Perfect for pastry shop
• Perfect for to sweeten and enrich jams, preserves, desserts and cakes
• Use it to keep the ice cream soft and store the soft consistency of the actual glaze
• Use it in combination with sugar to improve stability, consistency and flavor
• High quality
• Best Caracteristics
• No colors and artificial aromas.

How to rehair the glucose syrup powder (39de) and turn it into a liquid syrup?

1. Determine concentration: Commercial glucose syrup usually has a concentration of about 70-80% by weight (ie 70-80 g of glucose per 100 g of syrup, with the rest represented by water).

2. Prepare the ingredients: If you want to get a 70% glucose syrup, you have to mix 70 g of glucose syrup powder with 30 g of water.

3. Rehydration procedure:

   • Pour the water into a pan and heat it slightly (it must not boil, but be warm to facilitate dissolution).
   • Add gradually the glucose powder stirring constantly to avoid lumps.
   • Continue to mix until the powder has completely dissolved and the liquid is transparent.

4. Cooling: Let your glucose syrup cool at room temperature and transfer it to an airtight container for storage.
   
   

Important note

• If you want a denser syrup (for example, 80%), reduce the amount of water.
• If your syrup is too dense, you can add a little more water, but do it in small quantities and mix well.

Conservation: Store in a cool, dry place.