Description:
Vahiné offers you glucose syrup, a sugar anti-crystallizer used to prevent the sugar from massing during cooking and recrystallizing. It facilitates the preparation of caramel and sugar-based confectionery by making them easier to work with before cooling. Used to give an ultra-soft texture to cakes and fruit jellies, it can also be used to add fondant to homemade sorbets and ice creams in an ice cream maker.
Composition:
Glucose syrup. May contain traces of milk and nuts.
