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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.
Our glucose syrup is Gluten-Free and made from non-GMO European wheat, it has a 40 DE, contains 79% dry extract with a 81ยบ Brix