Patis France Glucose Syrup

Description

A purified, concentrated glucose syrup produced through the hydrolysis of wheat starch. It features a dextrose equivalent (DE) of approximately 40, giving it balanced sweetness, excellent anti-crystallization properties, and ideal functional behaviour for pastry, confectionery, and ice cream applications.

Applications

• Partially replaces sugar in pastry and bakery preparations
• Ideal for confectionery, sugar art, and caramel applications
• Perfect for ice cream and frozen dessert manufacturing

How to Use

• Pastry / Danish / Yeast dough: use up to 30% as a sugar substitute
• Confectionery: replace up to 30% of sugar
• Ice cream manufacturing: replace up to 45% of sugar for improved texture and freeze stability