Glucose P is a mixture of carbohydrates from starch produced by hydrolysis, drying and sieving. It is made up of a specific mixture of carbohydrates of different molecular sizes giving it particular properties. It has a lower sweetening power than sucrose. The diversity of molecular size of this mixture also allows it to mobilize water more efficiently than sucrose.
RECIPE WITH GLUCOSE P
Recommendations for use: same application as powdered sugar
Typical applications include: sorbets, creams and iced desserts, pastry products and fine bakery products
Sweetness: about 60% of that of beet or cane sucrose