Cakes

Cakes

Glucose syrup increases the effect of gelatin and albumin in egg white. AK NİŞASTA G-40 is preferred for it's texture creating effect. It also prevents cakes to dry, gives moist thus increasing shelf life.

Products used in Cakes section.

G 60

G 60

Glucose Syrups

Purified and concentrated liquid syrup from corn produced with enzyme hydrolysis

G 40

G 40

Glucose Syrups

Purified and concentrated liquid syrup from corn produced with acid hydrolysis.

F 42

F 42

Fructose Syrups

Obtained from corn starch with enzyme hydrolysis method followed by isomerization, concentrated and purified liquid sweet syrup.

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