Glucose Liquid DE40 - 1.5kg

Glucose Liquid DE40 - 1.5 kg (Sosa)

The liquid glucose DE40 from Sosa Ingredients is an essential ingredient for pastry and chocolate professionals. 100% natural origin, it is extracted from corn starch and has a low sweetening power, while offering valuable technical properties for the texture and preservation of preparations.

✨ Why use liquid glucose in baking?

✔ Prevents sugar crystallization in ice creams, sorbets, and candies
✔ Improves the texture of creams, ganaches, and pastries
✔ Increases preservation by limiting the drying out of preparations
✔ Easy to measure and use in many recipes

🍰 Ideal applications:

• Ice creams & sorbets : adds creaminess and prevents the formation of crystals
• Pastry : improves the texture of mousses, creams, and confections
• Chocolaterie : optimize the flexibility of ganaches and fillings
• Caramels & confections : ensures better stability and prevents recrystallization

🛠 Technical specifications:

• DE 35-40 (Dextrose Equivalent)
• 77.4° Brix (dry matter content)
• POD 45% (Osmotic Power)
• PAC 108% (Anti-Crystallizing Power)

🧾 Composition & Conservation :

• Ingredients : Glucose syrup (origin: corn)
• Conservation : Keep away from light, in a cool, dry place, in a tightly closed package.

📦 Format : 1.5 kg jar

📌 Why choose Sosa Liquid Glucose DE40?

✅ Professional quality : rigorous selection for optimal results
✅ Versatility in the kitchen : compatible with a wide range of preparations
✅ Texture and preservation : improves the structure and extends the lifespan of the products

🔎 Available on Patissland | Fast delivery

👨‍🍳 Pastry tip: Make an ultra creamy homemade ice cream

Ingredients:

• 500 ml of whole milk
• 250 ml of liquid cream
• 100 g of liquid glucose DE40 Sosa
• 150 g of sucre
• 4 egg yolks
• 1 vanilla pod

Preparation:

1. Heat the milk and cream with the split vanilla bean.
2. Whisk the egg yolks with the sugar and glucose.
3. Pour the hot milk over the egg-sugar mixture while whisking.
4. Put back on the heat and cook at 83°C without boiling.
5. Cool quickly, then churn in an ice cream maker.

Order your Sosa liquid glucose jar now and enhance your pastry preparations like a pro!