Glucose Biscuits

FOOD

Biscuiterie
BISCUITERIE

Glucose syrups used in biscuit baking help to produce quality dry biscuits quite comparable to those made with saccharin.
The use of maltose-rich syrups improves the quality of the biscuits without any risk of excessive coloration. Glucose syrups can be used in full or part replacement of saccharin.
H-MALTOR 70/80 gives smooth and shiny biscuits.


Prevents dough from drying up
Prevents crystallisation of stuffings and coatings
Replaces sugar
Preserves, texturizes, colours

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