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PASTRY INGREDIENTS
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Sugars, Glucose, Trimoline, Fondant, Honey
Glucose Syrup - France -
Caullet Glucose Syrup
Used in pastries, ice creams and confectionery. Contrary to sucrose it delays sugar re-crystallization and keeps products and all pastry preparations from drying up for a better product preservation.
Made from non-GMO European wheat
Caullet
Glucose Syrup - France
Caullet
1kg / 2.2 lbs Container
1kg / 2.2 lbs Container
#122114
$ 7.35
Shipping Weight: 2.60 lbs
Quantity Desired:
Glucose Syrup - France
Caullet
7kg / 15.4 lbs Pail
7kg / 15.4 lbs Pail
#122214
$ 36.40
Shipping Weight: 16.00 lbs
Quantity Desired:
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