Glucose Syrups

Glucose syrups and glucose-fructose syrups are a solution of nutritive saccharides obtained by hydrolysis of edible starch.

Their use provides many benefits in processes and products, as well as economic benefits.

Advantages in the processes

  • Reduced preparation time, decreasing manpower costs.
  • Energy savings.
  • Facilitates raw material traceability, storage and control.
  • Increases profitability in product unit use.
  • Process loss reduction, because you get a homogeneous product free of impurities.

Advantages in the products

  • Enhances the flavour of the different products.
  • Facilitates fermentation in products where yeasts are used, which means saving time and costs.
  • Keeps foods fresh for longer, because it helps retain moisture and freshness, in the case of syrups containing reducing sugars.
  • Improves the presentation of baked products, given the toasted colour it acquires when it comes into contact with heat.
  • Helps preserve foods, due to its stabilising characteristic, which helps maintain quality levels regardless of temperature fluctuations.

The main characteristic of glucose syrup is its versatility and its wide range of uses. Moreover, it has specific benefits for each sector, among which the following stand out:

  • Reduces the time for dough to increase in volume because it facilitates the fermentation of yeast.
  • Optimises energy and time, by reducing the temperature and baking time.
  • Helps preserve moisture in products, extending their shelf life.
  • Improves the look of the products, providing a uniform appearance and preventing the dough from breaking.

  • Enhances flavour making ice creams creamier and with a better texture.
  • Reduces lactose crystallisation, facilitating its use.

  • Improves fermentation, due to its easy digestion by yeasts.
  • Reduces the cost by substituting sugar with dextrose syrup.
  • Helps the natural fermentation of beer.

Products we offer

  • Glucose syrup – Depending on the equivalent made to measure dextrose, it ranges from 37% to 63%.
  • Glucose-Fructose syrup – Depending on the equivalent made to measure dextrose, it ranges from 67% to 96%.

Formats

  • Bulk 24 t.
  • 1.200 l Container.
  • 7-8 kg Jerry can.
  • 14-15 kg Jerry can.

Applications

Soft drinks and cider

Marmalades and jams

Bakery products

Industrial pastry products and biscuits

Ready meals

Tinned food and pickles

Cereals for breakfast

Sports and dietary foods

Chocolate

Confectionery

Ice creams

Meat Industry

Organic products

Nougat and marzipan

Animal food

Phytosanitary products

Our speciality is creating the liquid solution that best meets your needs. A customised mixture exclusive for your product with which you will be able to optimise processes and get a differentiated product.

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