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Candy

Candy

Glucose
The sense of brightness along with the right taste is one of the most important properties of a high-quality candy. The use of glucose syrup in the formulation of candy production creates a product with a shiny, uniform and beautiful texture. Also, by using glucose in the formulation of candy, in addition to creating a good taste, the durability and purity of the product has increased, which increases consumer satisfaction. Among the types of glucose syrup, DE38 and DE42 glucose syrup are recommended according to the type of product.
Maltodextrin
The use of maltodextrin in the confectionery industry provides benefits such as increasing shelf life, improving texture, improving color, increasing mouthfeel, improving digestion and improving nutritional value. Among the products in which maltodextrin can be used in this industry, we can mention all kinds of gum, toffee, candy, chocolate, halva, marshmallow, baklava, jam and jelly.

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