LA PATELIERE glucose-fructose syrup for ever more sumptuous desserts
Glucose-fructose syrup is a baking and patisserie ingredient much used by professionals for its very interesting effect on textures.
The glucose-fructose syrup developed by LA PATELIERE is 100% natural and plant-based and enables you to make your bakes and French pastries more moist and sumptuous. It also offers the advantage of being a stronger sweetener than caster sugar.
For a sumptuous caramel
Essentially used by bakery, patisserie and confectionery professionals, glucose-fructose syrup also offers foodie solutions for everyone’s kitchen. It is especially good for making ice creams, nougatine or caramel—it prevents crystallisation in caramel giving it a coating effect and a slightly thicker texture.
Recettes avec le produit Our secrets
Small strawberry pies
45 mn6 tartlets
Vegan panna cotta
30 mn6
About us
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LA PATELIERE , Z.I. Route de Nérac, BP 30087, 32100 Condom FRANCE
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45 mn
6 tartlets
