Catering | LIQUISS Glucose

LIQUISS Glucose is a highly viscous glucose syrup (DE40) with a high proportion of long-chain sugars, ideal for inhibiting the crystallisation of sugar and increasing mouthfeel.

Shelf life

If stored at room temperature (15-30° C), the syrup can also be stored for several months beyond the best-before date. Do not store in the refrigerator! For better processing, this product can also be briefly heated to max. 60° C.

Advantages

LIQUISS Glucose contains none of the known allergens and can be used for vegan products.

Dosage

100ml glucose syrup 46° Bé corresponds to 121g sugar and 25g water (46° Bé)=146g

Tips

LIQUISS Glucose 46° Bé is a highly viscous syrup at room temperature. For better processing, the glucose syrup can be heated to max. 60° C. The addition of LIQUISS Glucose (replace 10-20% of the sugar) increases the mouthfeel in ice cream and sorbet and produces a creamy texture. A glucose syrup consists of a range of monosaccharides, disaccharides and polysaccharides and helps to increase the mouthfeel in ice cream and sorbet. Glucose syrup does not lower the freezing point. LIQUISS invert sugar must be added for this purpose.

LIQUISS Glucose contains only 15% water and can be easily incorporated into almond or sugar masses thanks to its high viscosity. LIQUISS Glucose inhibits the crystallisation of sugar in confectionery, fondant, praline filling, jam, ketchup and marzipan (replace 40-50% of the sugar) and reduces the sweetness at the same time. 100ml (146g) of glucose has approx. 50% of the sweetening power of 100g of granulated sugar.

Where to buy

• Pistor AG, 6023 Rothenburg; see Pistor website
• Hostettler-Spezialzucker AG, 5600 Lenzburg