Dehydrated glucose syrup

Dehydrated glucose syrup is a derivative of the enzymatic hydrolysis of corn starch. With a low percentage of polysaccharides, it is suitable for those products where it is necessary to increase the anti-freezing power and maintain a low degree of sweetness.

Features

It is the most used product in ice cream due to its excellent ability to control the water during the freezing phase. Liquid syrup can be obtained from the dehydrated glucose syrup by rehydrating it with water. Its powdery composition and water solubility allow it to be easily dissolved in warm or cold water for any kind of use. Thanks to the different degrees of DE (dextrose equivalent), glucose syrup is used, among other things, in the preparation of other desserts such as Marshmallows and pastry toppings. Also excellent as a polish for cakes and fondant figures.

How to use

Dehydrated glucose syrup is widely used in the cake design sector, ice cream parlors etc. Thanks to its composition it allows a more precise dosage than liquid glucose syrup. The advantages that derive from its use can be for example the best extrusion, the finer crystals compared to sugar, the best sensation from the palate during the melting. Incorporation during the preparation of products improves stability such as in chocolate mousses.

Method of conservation

24 months product to be stored in a cool and dry place.

Available formats

  • Dehydrated glucose syrup 38/39 DE in 10 kg bags on 80 × 120 pallet of 750 kg
  • Dehydrated glucose syrup 29/31 DE in 10 kg bags on 80 × 120 pallet of 750 kg

Daila srl, in addition to being one of the leaders in the sector for the production and sale of sugar grains of different granulometry and icing sugar in different formats, presents in its wide range of articles multiple sugar substitute products such as isomalt, maltitol dextrose monohydrate, dehydrated glucose syrup and not much else.