Home/PASTRY INGREDIENTS/INGREDIENTS/Sugars, Glucose, Trimoline, Fondant, Honey/Glucose powder (atomized)
Atomized Glucose Also known as Glucose Powder. Used in pastries, ice creams, sorbets, and confectionery. Contrary to sucrose it delays sugar re-crystallization and keeps products and preparations from drying up for a better product preservation. This product has a DE (Dextrose Equivalent) of 42.