Atomized glucose
Dehydrated glucose syrup with a high anti crystallizing power. It increases the viscosity of the dough and has a general stabilizing effect in fruit elaborations, jams, sweets, etc.
In ice cream making, it is preferable to use this kind of glucose, as it is easier to use.
Nutritional information (100.0 g)
Energy
399.0
kcal
Carbohydrates
99.9
g
Proteins
0.0
g
Lipids
0.0
g
Fiber
0.0
g
Saturates
0.0
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.0
g
Cholesterol
0.0
mg
Calcium
0.0
mg
Iron
0.0
mg
Zinc
0.0
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
0.0
ug
Salt (Sodium)
0.0
mg
Sugars
99.9
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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Type of dish
- Juices, milkshakes and beverages
- Beers
- Pastries
- Coffee, chocolate and infusion
- Cocktails
- Sándwich
- Pizzas, patty
- Dessert
- Ice creams and sorbets
- Finger foods
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- Eggs
- Patty
- Cheeses
- liqueur
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- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
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- Aromatic herbs
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- Big game hunt
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- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
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