Glucose syrups are made by hydrolyzing starch, polymer of D-dextrose which constitute the reserve molecules of vegetables and, in particular, wheat. The degree of hydrolysis is measured by the Dextrose Equivalent (D.E.) which corresponds to the quantity of reducing sugars, expressed in the dextrose equivalent for 100 grams of solids. The higher the D.E., the more the product is hydrolyzed, but be aware that glucose syrups with the same D.E. can contain different glucidic components, according to the hydrolysis method used, and each product therefore has distinct properties.
 H-MALTOR 70/80 gives smooth and shiny biscuits.

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