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SKU: SUG003
VENDOR: Tate & Lyle
SKU: SUG001
VENDOR: Patisdecor
Very useful, the glucose syrup is used to make sugar pieces in pulled sugar or blown sugar. It prevent cristallisation in sugar, makes chocolate more fondant, ice creams and ganaches softer in texture
SKU: SUG002
VENDOR: Strawberry Red
TRIMOLINE is an inverted syrup partially crystallized
SKU: SUG004
VENDOR: Lebbe
SKU: SUG010
VENDOR: Decorelief
SKU: SUG005
SKU: SUG020
SKU: SUG021
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