Glucose syrup is used in confectionery as a doctoring agent to prevent crystallization. It provides a smooth texture, possesses good preservative qualities for a longer shelf life.
In processed foods like jams and jellies, glucose syrup is used to prevent crystallisation of sugar.
Glucose syrup adds body, bulk and optimum sweetness to bakery products.
Description Packaging Code Glucose Syrup Tub 2kg PA06515 Isomalt small Bag 1kg RA0RA175604A Isomalt large Bag 25kg RA0RA175604 Pearl Sugar No.20 small Bag 2kg RA0RA6515A Pearl Sugar No.20 large Bag 10kg RA0RA6515 Sucraneige Icing Sugar Bag 10kg PA06078 Trimoline Invert Sugar Syrup Bucket 10kg PA06089 Vega Extra White Fondant Box 10kg PA04496 Invert Sugar Syrup Tub 7kg CE0008301