Our Liquid Glucose Syrup with a DE value between 58 and 63 offers exceptional sweetness, thanks to the optimal presence of simple sugars such as glucose, fructose, and maltose. This formulation ensures greater solubility, lower freezing-point depression, and high hygroscopicity, making our product ideal for enhancing your pastry creations.

Key Features:

• DE Value: 58–63
• Sizes: 400 g and 1500 g
• Areas of Use:
  • Pastry: Promotes browning in baked goods, gives glazes a glossy finish, and is perfectly suited for preparing sugar paste, fruit jellies, and ice cream.

Why Choose Our Syrup: Our liquid glucose syrup is extracted from starches derived from corn, barley, potatoes, cassava, and inulin. It appears as a thick, colorless syrup with a sweet taste. Its technical properties include the ability to prevent lactose crystallization, lower the freezing point, and add body to the finished product.

Versatile Applications:

• Ice Cream and Pastry: Perfect for numerous applications in ice cream making, it regulates sweetness and the freezing point. In pastry making, it helps increase the creaminess of croissants, cookies, panettone, and colomba cakes while maintaining an optimal balance of sweetness. It is also appreciated for its preservative properties.
• General Food Products: Ideal for producing gummy candies and soft drinks.

Choose our 60DE Liquid Glucose Syrup for superior sweetness and unparalleled versatility in your culinary creations.

Our SaporePuro 60DE Liquid Glucose Syrup is a versatile and indispensable ingredient in the kitchen. With a density standard of 60 degrees of dextrose equivalent (DE), this syrup offers balanced sweetness and a liquid consistency that makes it perfect for a wide range of culinary applications. Obtained through a starch hydrolysis process, our liquid glucose syrup is free from colorants and preservatives, ensuring superior quality and authentic taste.

Production: Our 60DE Liquid Glucose Syrup is produced through a starch hydrolysis process, usually using corn starch. During this process, the starch is broken down into simple sugars, primarily glucose. The resulting liquid is then purified and concentrated to obtain our high-quality syrup, which has a fluid consistency and natural sweetness.

Uses:

1. Sweets and desserts: Perfect for sweets such as candies, marshmallows, jellies, and puddings to increase sweetness and improve texture.
2. Cookies and bread: Adds moisture and softness to cookies and bread, while also contributing to the golden color of the crust.
3. Sauces and dressings: Used to sweeten and thicken sweet sauces and dressings such as teriyaki sauce and barbecue sauce.
4. Caramelization: Ideal for caramelizing fruit or vegetables, adding a touch of sweetness and a rich flavor.
5. Mirror glaze: Essential for preparing glossy, smooth mirror glazes, perfect for decorating cakes and desserts with a stunning mirrored effect.

Recipe 1: Homemade Marshmallows

• Ingredients:
  • 3 tablespoons powdered gelatin
  • 1/2 cup cold water
  • 2 cups sugar
  • 2/3 cup SaporePuro 60DE Liquid Glucose Syrup
  • A pinch of salt
  • Vanilla extract
• Instructions:
  1. In a bowl, mix the powdered gelatin with the cold water and let it stand.
  2. In a saucepan, combine the sugar, glucose syrup, salt, and 1/2 cup of water. Bring to a boil, then cook until it reaches 115°C using a kitchen thermometer.
  3. Pour the hot mixture over the gelatin and mix well until smooth.
  4. Add the vanilla extract and whip everything with an electric mixer until the mixture is fluffy and thick.
  5. Pour the mixture into a parchment-lined mold and let it cool completely before cutting it into cubes and serving.

Recipe 2: Chocolate Mirror Glaze

• Ingredients:
  • 200 g dark chocolate
  • 100 g SaporePuro 60DE Liquid Glucose Syrup
  • 100 ml water
  • 10 g sheet gelatin
  • Food coloring (optional)
• Instructions:
  1. Soak the gelatin in cold water for 5–10 minutes.
  2. In a saucepan, heat the glucose syrup and water until the syrup has completely dissolved.
  3. Add the chopped dark chocolate and stir until completely melted.
  4. Squeeze the water out of the gelatin and add it to the hot chocolate mixture, stirring until the gelatin has completely dissolved.
  5. Add the food coloring if desired and mix well.
  6. Let the glaze cool until it is thick enough to coat the desserts, then gently pour it over the desired surface to achieve a glossy mirror effect.

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