GLUCOSE
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Glucose syrup ( inverted sugar) makes neutral gel, ganaches and other applications.
Generally used in addition to sugar, glucose prevents the recrystallisation of sugar and improves the stability of the product. It can be used to stiffen the consistency of ganache and in boiled sugar confectionery. It can also be used in the making of ice cream and gelato to control ice crystal growth. Colourless and flavourless.
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