Pastry 1 Glucose Is An Obvious Choice With Professionals, Having De= Dextrose Equivalent-45-49 Used As An Ingredient In Many Preparations: To Prevent Crystallization While Cooking Sugar; Croquembouche; Nougatine; Pulled Sugar Flowers. Stabilizes Ice Cream. Sweetness Control, Freezing Point Control, Improved Mouthfeel And Creaminess Are Its Major Benefits.
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