Liquid glucose syrup 40DE is an essential ingredient in the food industry, especially popular in ice cream, pastry and candy making. With a convenient 1.5 kg format, it is easy to dose and store, ensuring maximum freshness and quality at all times.

Features:

• Purity and quality: Made from selected raw materials, it guarantees high purity.
• Consistency and viscosity: It has a liquid consistency and perfect viscosity for easy integration 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 anti-freezing ability.

Uses in the ice cream industry:

• Improves texture: Gives a creamier, smoother texture to ice cream.
• Antifreeze: Reduces the freezing point, preventing the formation of ice crystals and improving the spreadability of the final product.
• Stabilizer: Helps maintain an even consistency during storage.

Uses in the pastry industry:

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

Uses in candy production:

• Prevention of crystallization: Prevents the formation of sugar crystals, ensuring a smooth and even texture.
• Elasticity and chewability: It gives the right texture, making the candies more elastic and chewable.
• Shine: Adds a glossy finish to hard and chewy candies.

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

Fruit Gummies

Ingredients:

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

Procedure:

1. Gelatin preparation: Soak 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 juice: Remove from heat and add the juice and lemon juice, stirring well.
4. Incorporating the gelatin: Squeeze 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 a baking sheet lined with baking paper and let cool at room temperature for at least 4 hours, or until the candies have solidified.
6. Cutting and finishing: If you used a baking pan, cut the candies into small squares. You can dust them with granulated sugar to keep them from sticking.
7. Conservation: Store the candy in an airtight container in a cool, dry place.

*Photo is for demonstration/promotional purposes, the original product sold is in white tin with labeling according to legal regulations. However, the wording shown is true to the original product.