40DE liquid glucose syrup is an essential ingredient in the food industry, particularly valued in ice cream making, pastry making, and candy production. With a convenient 1.5 kg format, it is easy to measure and store, always ensuring maximum freshness and quality.

Features:

• Purity and quality: Made with selected raw materials, it guarantees a high level of purity.
• Consistency and viscosity: It has a liquid consistency and perfect viscosity for easy incorporation into recipes.
• Dextrose Equivalent (DE) 40: The DE value indicates the degree of hydrolysis of the syrup; a DE of 40 ensures moderate sweetness and good antifreeze properties.

Uses in ice cream making:

• Improves texture: Gives ice cream a creamier and smoother consistency.
• Antifreeze: Lowers the freezing point, preventing the formation of ice crystals and improving the scoopability of the finished product.
• Stabilizer: Helps maintain a uniform consistency during storage.

Uses in pastry making:

• Sweetener: Adds sweetness to preparations without excessively altering the flavor.
• Moisture: Retains moisture in baked goods, extending their freshness and softness.
• Binder: Helps bind the ingredients, improving the cohesion of doughs.

Uses in candy production:

• Prevents crystallization: Prevents the formation of sugar crystals, ensuring a smooth and homogeneous consistency.
• Elasticity and chewiness: Provides the right consistency, making candies more elastic and chewy.
• Gloss: Adds a glossy finish to hard and gummy candies.

Available in a convenient 1.5 kg format, 40DE liquid glucose syrup is the ideal solution for professionals and enthusiasts seeking quality and versatility in their culinary creations.

Fruit Gummy Candies

Ingredients:

• 200 g sugar
• 150 g 40DE liquid glucose syrup
• 100 ml fruit juice (for example, strawberry or orange juice)
• 12 g gelatin sheets
• 50 ml water
• 1 teaspoon lemon juice
• Granulated sugar for dusting (optional)

Method:

1. Preparing the gelatin: Soak the gelatin sheets in cold water for 10 minutes.
2. Sugar syrup: In a saucepan, combine the sugar, glucose syrup, and water. Bring to a boil and cook until it reaches 120°C, measuring with a kitchen thermometer.
3. Adding the fruit juice: Remove from the heat and add the fruit juice and lemon juice, mixing well.
4. Incorporating the gelatin: Squeeze out the gelatin sheets and add them to the hot mixture, stirring until completely dissolved.
5. Pouring into molds: Pour the mixture into candy molds or into a baking pan lined with parchment paper and leave to cool at room temperature for at least 4 hours, or until the candies have set.
6. Cutting and finishing: If you used a baking pan, cut the candies into small squares. You can dust them with granulated sugar to prevent them from sticking.
7. Storage: Store the candies in an airtight container in a cool, dry place.

*The photo is for demonstration/promotional purposes only; the original product sold comes in a white jar with labeling in accordance with legal requirements. The information provided nevertheless corresponds to the original product. 

THE IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT