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- Glucose syrup is a sugar syrup derived from potato starch. Here are some common culinary uses of glucose syrup:
- Baked goods: Glucose syrup is often used in baked goods such as bread, cakes, and cookies to add sweetness and improve the texture. It helps to retain moisture and create a soft, tender crumb.
- Confectionery: Glucose syrup is a common ingredient in confectionery such as candy, caramels, and chocolate. It helps to prevent crystallization and create a smooth, creamy texture.
- Beverages: Glucose syrup is used in beverages such as sports drinks and energy drinks to provide a quick source of energy. It is also used in some fruit juices and sodas to enhance the sweetness.
- Ice cream: Glucose syrup is often used in ice cream to improve the texture and prevent crystallization. It helps to create a smooth, creamy texture and improve the scoopability.
- Sauces and marinades: Glucose syrup is sometimes used in sauces and marinades to add sweetness and improve the texture. It can also act as a thickener and help to create a glossy finish.
- Canning and preserving: Glucose syrup is used in canning and preserving to prevent crystallization of the sugar and ensure a smooth texture.
- In sugar work, glucose prevents recrystallisation and makes sugar mass elastic.
- Dextrose Equivalent (DE): 43
- Bulk sizes available on request.
Item#:
501215S
- Glucose is a sugar derived from starch (corn, wheat, potato, tapioca, or rice) and sold in powder and syrup form. Here are some common culinary uses of glucose:
- Baked goods: Glucose is often used in baked goods such as bread, cakes, and pastries to add sweetness and improve the texture. It helps to retain moisture and create a soft, tender crumb.
- Confectionery: Glucose is a common ingredient in confectionery such as candy, caramels, and chocolate. It helps to prevent crystallization and create a smooth, creamy texture.
- Beverages: Glucose is used in beverages such as sports drinks and energy drinks to provide a quick source of energy. It is also used in some fruit juices and sodas to enhance the sweetness.
- Ice cream: Glucose is often used in ice cream to improve the texture and prevent crystallization. It helps to create a smooth, creamy texture and improve the scoopability.
- Sauces and marinades: Glucose is sometimes used in sauces and marinades to add sweetness and improve the texture. It can also act as a thickener and help to create a glossy finish.
- In sugar work, glucose prevents recrystallisation and makes the sugar mass elastic.
- Dextrose Equivalent (DE): 42
- Certified Kosher and Pareve
- Bulk sizes available on request.
Item#:
501214S
Powdered
- Dextrose, also known as grape sugar, is a simple sugar that is a naturally occurring form of glucose. Here are some culinary usages for dextrose:
- Sweetener: Dextrose is often used as a sweetener in many food products, including baked goods, dairy products, and confectionery.
- Caramelization: Dextrose is sometimes used in caramelization processes to create a golden brown color and distinctive flavor in baked goods and savory dishes.
- Fermentation: Dextrose is commonly used in the fermentation of beer, wine, and other alcoholic beverages, as it serves as a food source for yeast and other microorganisms.
- Browning agent: Dextrose can also be used as a browning agent in baked goods and other foods, as it reacts with amino acids to create a rich brown color.
- Flavor enhancer: Dextrose can enhance the flavor of certain foods, such as sauces and marinades.
- Binder: Dextrose can be used as a binder in processed meat products, such as sausages and hot dogs, to improve texture and moisture retention.
- 70% as sweet as sugar and very hygroscopic.
- Dextrose inhibits crystallization in ice creams and sorbets.
- Also provides flexibility to rolled fondant.
- DE 95
- Certified Kosher and Pareve
- Bulk sizes available on request.
Item#:
501028S
- Xanthan Gum is a natural gum produced by culture fermentation of glucose that is very stable under a wide range of temperatures and pH. Here are some culinary usages for xanthan gum:
- Thickening: Xanthan gum can be used to thicken liquids such as sauces, gravies, soups, and salad dressings. It can also be used to create thicker batters and doughs for baking.
- Emulsifying: Xanthan gum can be used as an emulsifier to keep liquids from separating, such as in salad dressings and mayonnaise.
- Gluten-free baking: Xanthan gum can be used in gluten-free baking to replace the binding and elasticity properties of gluten. It can help to give gluten-free breads and baked goods a better texture.
- Ice cream and sorbet: Xanthan gum can be used in ice cream and sorbet to create a smoother texture and prevent ice crystals from forming.
- Meat and poultry products: Xanthan gum can be used as a binder in meat and poultry products such as sausages and deli meats. It can help to improve the texture and prevent the products from drying out.
- Typical usage: 0.1% to 0.5% by weight.
- Xanthan Gum is cold water soluble.
- Certified Kosher and Pareve
- Bulk sizes available on request.
Item#:
501814S
- Invertase is an enzyme that is commonly used to make liquid centers and invert sugar in candy making. It is sold as a clear liquid that can be dissolved in water. When added to sucrose (table sugar), invertase breaks down the sugar into a mixture of glucose and fructose, commonly called "invert sugar" or "inverted sugar syrup." Invert sugar is frequently used in commercial baking and candy recipes because it keeps baked goods moist for longer periods of time.
- When invertase is added to sugar candy recipes, like fondant candy fillings, it gradually liquefies the fondant. This is one way of producing the liquid center in candies like cherry cordials. The reaction takes a few days to occur, so you should plan on a waiting period when making liquid centers with invertase.
- The exact amount of invertase needed depends on many factors, including the strength and preparation of the invertase, the temperature of the environment, and the recipe itself. As a very general rule, you should add between 1/4 tsp - 1 tsp of invertase per pound of fondant.
- The invertase itself should be stored in the refrigerator for longevity. Cold temperatures slow the invertase reaction, so candies with invertase should be stored at room temperature instead of in the refrigerator, for the best and fastest results.
- Certified Kosher and Pareve
- Bulk sizes available on request.
NOTE: Invertase Maxinvert MUST be shipped overnight to maintain a cool temperature and the product's effectiveness.
Item#:
501224S