Features
PAC 76%
POD 45%
Solids 80%
77ºBrix
Presentation in a liquid paste form, same texture as a dense syrup.
Applications
Glu40 keeps the doughs fresh for longer and prevent them from drying. It is the perfect glucose for most preparations of gummies, ganaches and truffles, as well as being a moderate anticrystallizing ingredient for ice cream.
Curiosities
It comes from the enzymatic hydrolysis of various starches. Being 40 DE, it will have less POD and less PAC than the rest of the glucose products and will contain more starch, making it ideal for use in pastries and chocolate as a thickening agent.
Dosage
Q/S
Recipes
