Dehydrated DE40 Glucose Syrup
Applications : Ice cream, sorbets, confectionery, cookies, pastries, coatings...
Properties : Improves softness and melting, anti-crystallizing and moderate sweetening power.
Dosage : Between 4 and 10%.
The
product in detail
Description
Glucose syrup is obtained by hydrolysis of corn or wheat starch.
The DE 40 indicates the hydrolysis level, which can range from 0 to 100.
At equivalent dosage, this powdered syrup is less sweet (around -30/40%) than beet or cane sugar.
This syrup is dehydrated and comes in powder form. It is therefore easier to use than the syrupy form.
Particularly suitable for formulating ice cream and sorbet.
Louis François DE 40 glucose syrup has many properties:
- Anti-crystallizing
- Adds softness
- Lowers water activity (Aw)
Dosage and application
Dosage will vary according to use.
Typically used at 4% to 10% of total mass. Remember to re-equilibrate the recipe by lowering the sugar by the same amount.
Availability
Kosher; Halal
Packaging and storage
Packaging options
- 1kg (article code: 6120)
Protect from moisture and heat in closed packaging. Protect from light.
Applications
Applications on offer
Ice cream, sorbets, confectionery, cookies, pastries, coatings...
Do you have any questions about this product?
Louis François tip
Add 5 to 10% DE 40 dehydrated glucose syrup to your ice cream recipes as a partial replacement for beet or cane sugar: - Increased firmness - Better extrusion - Improved stability of ice cream during storage - Finer ice crystals (creaminess) - Better mouthfeel when melted. - Bonus: Its low sweetening power improves texture without increasing sweetness.
Textures
