Glucose Cereals

FOOD

Céréales petit déjeuner
BREAKFAST
CEREALS

Glucose syrups can either be integrated in the mass or used as coating of the cereals. Thanks to the high-maltose-content glucose syrups in the GLUCOR and H-MALTOR ranges, conservation and texture are improved; the products are indeed more crusty.

Furthermore, these glucose syrups give a more attractive coloration and, when used for coating, give a lovely shine to the cereals.

Texture & crunchiness
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