Glucose syrup is a condensed water solution of monosaccharides and polysaccharides received in the process of acid hydrolysis of potato starch. The characteristic sweetness and chemical, temperature and microbiological stability makes the storage of the syrup safe and free from crystallisation. Application: - confectionery - for the production of hard and filled sweets and mousse products, pomade, weight caramel, jelly beans, jelly, confectionery coating, chewing gum, halvah, cakes - cold storage - production of ice-cream - baking - bread with extended shelf life
