Baklava Sorbet

Baklava Sorbet

When used for baklava sorbet, glucose and isoglucose syrups provides brightness and prevents the burning sense in throat as well as crystallization.

Products used in Baklava Sorbet section.

Natural Corn Starch

Natural Corn Starch

Corn Starchs

White, odourless, notral tasted natural starch from corn.

G 60

G 60

Glucose Syrups

Purified and concentrated liquid syrup from corn produced with enzyme hydrolysis

GF 65

GF 65

Fructose Syrups

Liquid fructose syrup obtained from hydrolized corn starch

F 10

F 10

Fructose Syrups

An edible, intensified and purified natural corn syrup from corn starch

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