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Dehydrated glucose syrup. It prevents the crystallisation of sugar in candies and gummy
sweets. It provides elasticity and keeps products such as pastries, icing and truffles soft.
Trehalose delays the retrogression of starch and the denaturation of proteins. It is resistant to freezing and prevents the formation of ice crystals on ice-cream.
It enhances flavours and prevent oxidation of fruit and vegetables allowing them to dry and giving them a very crunchy texture. It acts as a stabiliser in whipped cream, mousse and meringues. It prevents syneresis due to absorption of sugar in gummy sweets and mix in fruit.
Sosa Maltodextrin has low sweetening power and does not add calories.
It is employed as a bulking agent, but can also absorb oils.
Malto is readily soluble when cold or hot. It ecomes a manipulable powder when mixed with oil (2 parts Maltodextrine to 1 part oil) and dissolves completely on contact with any aqueous medium.
Can be used as a replacement for sugar in savoury ice cream or sorbet
A fine, moist texture, a high molasses content. Strong lingering flavour (vanilla, tonka).
Use in place of dark brown sugar.
Sosa Dextrose is a simple sugar, it is rapidly fermented, hastens the rising process and reduces cooking time and energy costs.
As a reducing sugar, dextrose also yields desirable browning in less cooking time.
Also known as Glucose Powder.
An alcohol sugar.
Sweetener suitable for diabetics.
With a low hygroscopicity it does not pick up water from the air until the humidity level is 98%. Making it very useful as a coating for hard candies, dried fruits, and chewing gums.
Designed for use in hard candy making.
Its primary use is to make cake decorations, sugar sculptures and show pieces.