Glucose in powder from Sosa in a 500 g tub, for pastry kitchens, ice creams, sorbets, ganache, fillings and confectionery.
Sosa Glucose Powder comes in a black tub with a black screw lid embossed with the Sosa name, and a white and grey label reading glucose in powder and glucosa en polvo. A spoon of smooth white cream is pictured across the front, and the label gives a net weight of 500 g (1.1 lbs). The packer line names Navarcles, Barcelona, España, with ingredient details in several languages on the side. As general background, glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. The label describes this product as glucose in powder. Commonly, pastry chefs use glucose powder to replace part of the sugar in ice creams and sorbets for a smoother texture, to help keep ganache, fillings and caramels supple, and to reduce crystallisation in sugar work and fondants. The tub suits ice cream labs, chocolate rooms and hotel pastry kitchens where recipes are weighed by the gram.