Lo sciroppo di glucosio in polvere 21DE è un dolcificante essenziale per la preparazione di gelati, dessert e dolci vari. Con il suo contenuto di destrosio al 21DE, questo sciroppo offre una dolcezza equilibrata e una consistenza perfetta, ideale per una varietà di usi culinari.
Utilizzi e impieghi: Questo sciroppo di glucosio in polvere è un ingrediente chiave nella produzione di gelati artigianali, conferendo morbidezza e riducendo la formazione di cristalli di ghiaccio. È perfetto anche nella preparazione di creme, fondenti, e caramelle, garantendo una consistenza liscia e una dolcezza controllata.
Ricetta: Gelato artigianale alla vaniglia in casa
Ingredienti:
- 500ml di latte intero
- 200ml di panna fresca
- 150g di zucchero
- 50g di sciroppo di glucosio in polvere 21DE
- 1 bacca di vaniglia (o estratto di vaniglia)
- 5gr neutro 5cf saporepuro
Istruzioni:
- In una pentola, unisci il latte, la panna, lo zucchero e lo sciroppo di glucosio. Riscalda a fuoco medio, mescolando fino a quando lo zucchero si scioglie completamente.
- Aggiungi i semi della bacca di vaniglia (o estratto di vaniglia) al composto e porta ad ebollizione.
- Togli dal fuoco e lascia raffreddare completamente.
- Versa il composto nella gelatiera e procedi secondo le istruzioni del produttore fino a ottenere un gelato cremoso e ben raffreddato.
- Trasferisci il gelato in un contenitore e conserva nel congelatore per almeno un'ora prima di servire.
It has the main function of binding and giving stability to foods; it is able to adjust taste and flavor to the preparations in which it is present, without ever being too sweet to the palate, as well as the ability to be used and dosed easily even by those who are not professional chefs or pastry chefs. Compared to sucrose, glucose has 30 percent less sweetening power and is clearly less sweet than fructose, the sweetest naturally occurring sugar contained in and extracted from fruits and honey. It is sufficient to combine three parts water to seven parts glucose powder, just as by combining 20% water to the desired amount of glucose powder, glucose syrup can be obtained.
Dehydrated glucose syrup 21 DE
Dosage: according to recipes.
Formato: 500 gr
Campi di utilizzo: gelateria, pasticceria e cucina molecolare.
TECHNICAL CHARACTERISTICS: glucose syrup powder, is derived from the hydrolysis of starch and is a 100% natural monosaccharide. It is among the most valuable and widespread sugars in nature, found in all living organisms in free form or combined with other molecules. It occurs naturally in some fruits and vegetables and especially in some natural sweeteners such as honey.
It contains a low percentage of polysaccharides, making it suitable for products where it is necessary to increase antifreeze power and maintain a low degree of sweetness.
ICE CREAM: Glucose syrup powder is the favorite sugar of master ice cream makers , providing an especially smooth texture to ice creams, parfaits and sorbets. It has a lower freezing point than sucrose, going to prevent the formation of ice crystals to a decrease of water in the mixture.
BAKERY: It is a favorite of pastry chefs because it is more conducive to browning baked goods such as cakes and plumcakes. It goes a long way toward limiting crystallization of frostings. Also an essential ingredient for cake design.
When combined with powdered sugar, gelatinizing thickeners of animal origin such as isinglass, or of plant origin such as agar agar, glucose syrup allows the creation of imaginative sugarpaste, as well as shiny and colorful icings. In addition, by adding CMC to the dough you can go on to create more complex decorative elements such as flowers and characters for garnishing your spectacular cakes.
COOKING: It is used to sweeten jams, homemade preserves and drinks of all kinds. It is an excellent natural preservative for food.
MIXOLOGY: useful for the production of liquid sugar useful for the preparation of cocktails, fruit in syrup.
MOLECOLAR CUISINE: "fried not fried" is an alternative, fat-free frying method that is widely used especially in molecular cuisine. It guarantees a light and crispy result for both sweet and savory foods. In fact, glucose powder has a greater heat-conducting capacity than oil, speeding up frying. Its thickening properties allow foods to retain more liquids and flavors ensuring a soft inside and crispy outside result.