Glucose syrup

• Shortens dough raising times by facilitating yeast fermentation.
• Optimises energy and time with lower temperatures and baking times.
• Helps maintain moisture in products, thereby increasing their shelf life.
• Enhances the look of products with an even appearance and no breakage.

• Enhances flavour, making ice cream creamier with a better texture.
• Reduces lactose crystallisation for easier use.

• Helps with fermentation since it’s easier for yeast to digest.
• Lowers costs when replacing sugar with dextrose syrup.
• Helps with natural fermentation of beer.

Glucose syrup – Depending on the measured dextrose equivalent, the range is 37% to 63%.

Glucose-fructose syrup – Depending on the measured dextrose equivalent, the range is 67% to 96%.

• Enhances the flavour of different products.
• Facilitates fermentation in yeast products, which saves time and costs.
• Keeps foods fresher longer as it helps retain moisture and freshness, in the case of syrups with reducing sugars.
• Improves baked product presentation given the toasted colouring acquired when in contact with heat.
• Helps preserve foods due to its stabilising properties, which helps maintain quality levels irrespective of temperature changes.

• Less preparation time for lower labour costs.
• Energy savings.
• Easier raw material traceability, storage and control.
• Increases the unitary use profitability of the product.
• Reduces losses in the process by achieving a homogeneous product free of impurities.

24 t bulk
1,200 l container