Saporepuro's 38-39DE glucose syrup powder is a versatile, high-quality sweetener derived from France and packaged in Italy. Its powder consistency makes it ideal for a wide range of culinary applications.

It can be used to sweeten and improve texture in a wide range of recipes. It adds a natural sweetness to desserts, such as homemade candies, ice cream, or custards. It is also a key component in making fondant, jams, and chocolates, imparting a smooth and silky texture.

It has the main function of binding and giving stability to foods; it is able to adjust taste and flavor to the preparations in which it is present, without ever being too sweet to the palate, as well as the ability to be used and dosed easily even by those who are not professional chefs or pastry chefs. Compared to sucrose, glucose has 30 percent less sweetening power and is clearly less sweet than fructose, the sweetest naturally occurring sugar contained in and extracted from fruits and honey. It is sufficient to combine three parts water to seven parts glucose powder, just as by combining 20% water to the desired amount of glucose powder, glucose syrup can be obtained.

Recipe: Fruit-flavored soft candies

Ingredients:

• 200g glucose syrup powder 38-39DE
• 400g sugar
• 200ml water
• Food coloring (your choice)
• Natural flavorings (your choice)

Instructions:

1. In a saucepan, combine powdered glucose syrup, sugar, and water. Heat over medium heat, stirring until the sugar dissolves completely.
2. Once the mixture has reached a boil, turn the heat down slightly and continue cooking without stirring until it reaches 150°C (using a candy thermometer).
3. Remove from heat and add dyes and flavorings to taste, stirring gently.
4. Pour the mixture onto a tray lined with baking paper and let it cool slightly.
5. With oiled scissors, cut the mixture into small pieces or use candy molds to give them the desired shape.
6. Let them cool completely before storing in an airtight container.

This recipe allows you to create fruit-flavored soft candies that can be customized to your preferences.

Dehydrated glucose syrup 38/39 DE

Dosage: according to recipes.

Format: 1kg

Fields of use: ice cream, pastry and molecular cooking.

ICE CREAM: Glucose syrup powder is the favorite sugar of master ice cream makers , providing an especially smooth texture to ice creams, parfaits and sorbets. It has a lower freezing point than sucrose, going to prevent the formation of ice crystals to a decrease of water in the mixture.