{"product_id":"sciroppo-di-glucosio-in-polvere-21de-zucchero-origine-romania","title":"Powdered Glucose Syrup 21DE - Sugar","description":"\u003ch1\u003e\u003cem\u003eGlucose Syrup Powder 21DE SaporePuro\u003c\/em\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan\u003eIt \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eGlucose Syrup Powder 21DE SaporePuro\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is a dehydrated technical sugar obtained from the hydrolysis of starch. Thanks to its contained sweetness, it allows for an increase in solids, adds body, and improves the consistency of preparations without overpowering the taste of other ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe acronym \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e21DE\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e indicates the degree of hydrolysis of starch and not the percentage of dextrose present. Compared to glucose syrups with higher DE, it contains a greater amount of long-chain saccharides and has a more contained sweetening power.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003e🍦 In Ice Cream Making\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eIn ice cream making, it can be used in balancing sugars to increase the body and structure of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eice creams, sorbets, and semifreddos\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt contributes to water management and the behavior of the mixture at low temperatures, but has a more moderate anti-freezing effect compared to dextrose and glucose syrups with higher DE. For this reason, it is particularly useful when you want to work on consistency without excessively increasing sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003e🍰 In Pastry and Cooking\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eIn pastry, it can be used in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecreams, fillings, doughs, cookies, and baked goods\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e to increase solids, improve structure, and achieve a more balanced consistency.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe powdered form facilitates dosing, storage, and incorporation into dry mixtures. It can also be used in sauces, beverages, and other preparations where it is necessary to add body with a contained sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003e📌 Technical Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eIt \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eGlucose Syrup Powder 21DE\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e it appears as a white powder soluble in water, obtained from the hydrolysis and subsequent drying of glucose syrup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts low DE value corresponds to a higher presence of long-chain saccharides. This composition allows for the addition of solids, body, and structure with a contained sweetness and a more moderate anti-freezing effect compared to sugars like dextrose.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt can be added directly to the mixtures or pre-dissolved in water. If the recipe requires a solution made from the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e70% glucose powder and 30% water\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, mix \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e7 parts of product with 3 parts of water\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, working until completely dissolved. The amount of water can be adjusted based on the concentration required by the preparation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e🍦 Recipe: Artisan Vanilla Ice Cream\u003c\/h2\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e500 ml whole milk\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e200 ml fresh cream\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e150 g sugar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e50 g glucose syrup powder 21DE\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 vanilla bean (or extract)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e5 g neutral 5cf SaporePuro\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eProcedure:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eIn a pot, combine milk, cream, sugar, and glucose, then heat until completely dissolved.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd the vanilla seeds and bring to a boil.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAllow to cool, pour into the ice cream maker, and churn.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStore in the freezer for at least one hour before serving.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eTHE IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY, THEY MAY DIFFER FROM THE FINAL PRODUCT \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"SaporePuro","offers":[{"title":"1.5 Kg","offer_id":49959361577307,"sku":"SPG211.5K","price":13.22,"currency_code":"EUR","in_stock":true},{"title":"900 g","offer_id":53883085947227,"sku":null,"price":9.64,"currency_code":"EUR","in_stock":true},{"title":"500 gr","offer_id":50607843279195,"sku":"SPGP21500","price":7.75,"currency_code":"EUR","in_stock":true},{"title":"250 g","offer_id":53883085979995,"sku":null,"price":5.81,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/5570\/7019\/files\/B07V4GQRWT.MAIN_cc0bdc07-63f7-4a42-8275-e386f3b86ee8.jpg?v=1787724551","url":"https:\/\/saporepuro.myshopify.com\/en\/products\/glucose-syrup-in-powder-21de-sugar-origin-romania","provider":"SaporePuro","version":"1.0","type":"link"}