Glucose Syrup DE 40

Glucose syrup is obtained by hydrolysis of corn or wheat starch.
The DE40 indicates the level of hydrolysis which can be between 0 and 100.
In the case of DE40, the syrup is clear, colorless, and quite viscous.
At equivalent dosage, this syrup is less sweet (-30/40%) than beet or cane sugar syrup.

Louis François glucose syrup has many properties:

• Anti-crystallizing
• Adds softness and melting texture
• Lowers water activity (Aw)
• Reduces the sweet taste

Applications
Confectionery and chocolate candy, biscuits, pastries, coatings, toppings/icings, pastries, fillings, etc.

Dosage and usage
Dosage will vary according to use.
Typically used between 4 and 10%, the dosage should be adapted according to the applications:

• 6% in a marshmallow recipe
• 8% in a fruit paste
• There are some exceptions, however, particularly for toppings where the syrup will be incorporated at between 10 and 40%.

Properties
Improved softness and melting, anti-crystallizing and moderate sweetening power.

Conservation
Protect from moisture and heat in closed packaging. Protect from light.

Certifications
Kosher

Louis François advice
Improved softness and melting, anti-crystallizing and moderate sweetening power.

Any technical questions?
Please contact us: https://louisfrancois.com/contact/