Dehydrated glucose syrup DE 40 (Powder) 5 Kg

Glucose syrup is obtained by hydrolysis of corn or wheat starch.
The DE 40 indicates the hydrolysis level, which can range from 0 to 100.
At equivalent dosage, this powdered syrup is less sweet (around -30/40%) than beet or cane sugar.
This syrup is dehydrated and comes in powder form. It is therefore easier to use than the syrupy form.
Particularly suitable for formulating ice cream and sorbet.

Louis François DE 40 glucose syrup has many properties:

• Anti-crystallizing
• Adds softness
• Lowers water activity (Aw)

Applications
Ice cream, sorbets, confectionery, cookies, pastries, coatings...

Dosage and usage
Dosage will vary according to use.
Typically used from 4% to 10% of the total mass. Consider rebalancing the recipe by lowering the sugar content by the same amount.

Properties
Improves 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
Add 5 to 10% DE 40 dehydrated glucose syrup to your ice cream recipes as a partial replacement for beet or cane sugar: - Increased firmness - Better extrusion - Improved stability of ice cream during storage - Finer ice crystals (creaminess) - Better mouthfeel when melted. - Bonus: Its low sweetening power improves texture without increasing sweetness.

Need inspiration?
Explore Louis François recipe 'Strawberry fruit paste' highlighting Dehydrated glucose syrup DE 40. https://louisfrancois.com/en/pate-de-fruit-fraise/

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