Description
Purest form of glucose: lower sweetness than sucrose, gives more softness to cakes, reduces crystallization (ice cream, frozen products)
Purest form of glucose: lower sweetness than sucrose, gives more softness to cakes, reduces crystallization (ice cream, frozen products)
| Poids | 2.2 livres |
|---|---|
| Origine | 🇺🇸 États-Unis |