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Louis Francois

Dehydrated Glucose Syrup DE 40 (Glucose Powder) by Louis François, 2.2 lb (1 kg) | Professional Pastry Ingredient | Imported from France

2.2 lb (1 kg)

$30.90

Words from The French Pantry

Glucose syrup is made by hydrolysis of corn or wheat starch. DE 40 indicates the level of hydrolysis, on a scale from 0 to 100.

At the same dosage, this powdered syrup is about 30 to 40% less sweet than beet or cane sugar. Because it is dehydrated, the powder form is easier to work with than liquid syrup, and it is especially well suited to ice cream and sorbet recipes.

Louis François DE 40 glucose powder is anti-crystallizing, adds softness and lowers water activity (Aw).

Applications
Ice cream, sorbets, confectionery, cookies, pastries, coatings

Properties
Improves softness and melt, anti-crystallizing, moderate sweetening power

Dosage and use

  • Typically 4% to 10% of the total mass, depending on use.
  • Rebalance the recipe by reducing the sugar by the same amount.

Technical information

  • Net weight: 2.2 lb (1 kg)
  • Ingredients: Dehydrated glucose syrup
  • Allergens: None declared on the technical sheet (origin: wheat or maize)
  • Diet: Kosher certified
  • GMO: Not produced from GMOs and contains no genetically modified substances. Not irradiated.
  • Storage: Store in a cool, dry place in the unopened original packaging, away from light.
  • Shelf life: 2 years minimum in the original sealed packaging

Words from Louis Francois

Add 5 to 10% DE 40 dehydrated glucose syrup to your ice cream recipes as a partial replacement for beet or cane sugar for more firmness, better extrusion, improved stability in storage, finer ice crystals and a better mouthfeel as it melts. Its low sweetening power improves texture without making the ice cream sweeter.

Ingredients

Dehydrated glucose syrup

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