Glucose syrup is an important raw material for the confectionery and jam industry, as well as for fine bakery and confectionery. The 45 ° glucose syrup can be with their bare hands to ball shape, because it is fixed by its higher dry matter content. It can therefore be as well used for icings, chocolates, Modellierschokolade, sweets and ice cream.
Storage: Our package anywhere at room temperature, clean and dry place away from direct sunlight possible.
Packing: Supplied in 12,5 kg bucket