Glucose Liquid 40DE, Sosa, 1.5kg
Item No.
040.100.015
Item Description
Glucose syrup, from starch, prevents recrystallization of sugar in candies and gummies, gives elasticity and keeps tender sweet creations such as pastries, ganaches and truffles 100 g of liquid glucose can be substituted for 75 g of glucose powder. Characteristics: 35-40 DE / 77.4º Brix / POD 45% /
Description
Glucose syrup, from starch, prevents recrystallization of sugar in candies and gummies, gives elasticity and keeps tender sweet creations such as pastries, ganaches and truffles 100 g of liquid glucose can be substituted for 75 g of glucose powder.
Characteristics: 35-40 DE / 77.4º Brix / POD 45% / PAC 108 %
Reno X Fondente Dark Chocolate 54.5%, 10kg
Item No.
040.020.016
Fresh Traditional Puff Pastry Roll ~4.25kg, ea
Item No.
040.200.001
Milk Chocolate Popping Candy, Sosa, 900g
Item No.
040.115.011
Reno X Bianco White Chocolate 28%, 10kg
Item No.
040.020.015
