Maltodextrin, which is a water-soluble complex carbohydrate, is obtained through chemical processes of hydrolysis mainly from the breakdown of starches. The length of the maltodextrins provides the right parameter to identify and classify them based on the dextrose equivalent (DE) starting from 2-4 up to 19. The higher the dextrose equivalent, the shorter the polysaccharide…
Semi-finished confectionery product in white powder for dusting fresh or long-life products. It has the important characteristic of not absorbing moisture and therefore always remains white thanks to the production process which involves micro-encapsulation with vegetable fats. Availability of two distinct products, one with hydrogenated fats and one without hydrogenated fats. Features Water-repellent sugar is…
Dark brown sugar or beetroot Dark sugar in paste is obtained from refined beet or cane sugar, glucose syrup and water; it is particularly suitable for the creation of icings, fillings for pastry. and also for the production of filled candies. Powdered dark brown sugar is obtained from the mixture of dehydrated glucose syrup and…
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…
Dextrose Monohydrate, a monosaccharide resulting from the processing of corn starch through enzymatic hydrolysis followed by purification, concentration, crystallization and dehydration. It dissolves without any problem in cold and lukewarm water. Features Dextrose promotes leavening coupled with brewer’s yeast, browning and preservation of baked goods. The use in the preparation of ice creams increases the…
Invert sugar syrup and invert sugar paste The invert sugar syrup is a product based on sugar only with a dry residue of 73%. It comes in the form of thick syrup, with a straw color and sweet taste. Inverted sugar is obtained by vacuum cooking sugar with the absence of minerals and coals. To…
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…
