Glucose syrup

Glucose syrup, glucose and fructose syrup

Glucose syrup or glucose and fructose syrup, sugary product, free of artificial aromas and flavors is a very versatile product, it improves the color, flavor, texture and stability of many foods. It is odorless and can be used in a variety of baked goods including cakes, desserts, confectionery, preserves and jams.

Generally used to sweeten and enrich jams, preserves, desserts and cakes or even to keep the ice cream soft and preserve the soft consistency of the royal icing as well as preventing the recristillization of the sugar. Used in combination with sugar it improves stability, texture and flavor and is free from artificial colors and flavors.

Glucose syrup can be used, for example, for the preparation of glossy glazes, also called mirror glazes, avoiding hardening and ensuring the glaze’s gloss and fluidity.

Glucose syrup is also advisable to use for mousses since, having crystallization difficulties, it makes it more uniform and free of crystals.

With different degrees of DE (dextrose equivalent), glucose syrup is also used in the production of nougat, ice cream, candies, panettone, croissants and more, as well as being indispensable for making sugar paste.

12 months; Product to be kept in a cool and dry place.

• Glucose syrup 44 DE in 10 kg buckets; Composition of the pallet 80 × 120 of 720 kg;
• Glucose Syrup 62 DE in 10 kg buckets; Composition of the pallet 80 × 120 of 720 kg;
• Glucose and fructose syrup in 10 kg buckets; Pallet composition 80 × 120 of 720 kg;
• Glucose syrup 44 DE in 800 kg or 1400 kg tanks;
• Glucose Syrup 62 DE in 800 kg or 1400 kg tanks;
• Glucose and fructose syrup in 280 kg or 1400 kg tanks;

Daila srl, in addition to being one of the leaders in the sector for the production and sale of powdered sugar and granulated sugar, national wholesaler of granulated sugar in various formats has within its range several special products ideal for confectionery and / or the confectionery industry.