Glucose syrup for confectionery, pastry, glacerie. Its a thick, clear syrup, which a property do not crystallize. It allows you to make preparations which remain soft and improve confection of pulled sugar, blown sugar, poured sugar pieces, cooked sugar and nougat.
The Callebaut Callets white contain 28% cacao and are made of the finest Belgian chocolate. These callets are designed for melting and have a balanced creamy milk taste. Suitable to made bonbons or chocolate. But also perfect for glazing your cupcake or cookie.