Preserve all your hard work with our Atomized Glucose Powder from Pastry 1. Ideal for use in sorbets, ice creams, pastries, and confections of all kinds, glucose powder helps prevent the recrystallization of sugars and keeps your products moist. Improve the shelf life of your products while enhancing them with the delightful characteristics of glucose.
Sourced from corn, Glucose powder, is used to increase the sugar content in products. It stabilizes ice creams and sorbets, helps create syrups and jams, and increases the shelf life and moisture of baked goods. An important element in sugar work, glucose helps make sugar more elastic and prevents the dreaded crystallization that can be the undoing of many beautiful sugar pieces.
Made from dehydrated glucose syrup, instill your ice creams with an antifreezing property that keeps them silky smooth and scoopable. With a neutral taste and great solubility, it’s both versatile and easy to use.