Glucose Syrup 43 Be, the professional base for pastry and gelato
Glucose syrup 43 Be is a clear, colourless syrup obtained from starch, with a sweetening power of about 44% compared to sucrose. It sweetens without masking aromas and acts as an anti-crystallising, anti-freezing and humectant agent. Packed in a practical 15 kg bucket, it is an essential ingredient for gelato makers, pastry chefs and confectioners.
What is glucose syrup
Glucose syrup is a liquid sweetener produced from the partial hydrolysis of starch. Compared to sucrose it is less sweet and far more functional: it controls moisture, gives body, elasticity and shine, and slows the crystallisation of sugars. For these reasons it has been a staple of professional pastry and gelato laboratories for over a century.
The meaning of 43 Baume
The Baume degree measures the density of the solution: a 43 Be syrup has a high dry-matter content and a thick, viscous consistency, ideal for professional processing. The higher the density, the greater the body and the anti-crystallising effect on the finished product.
Organoleptic characteristics
Transparent and colourless, with a neutral taste and a thick, sticky texture. It does not alter the colour or the flavour of preparations, making it the perfect technical ingredient when sweetness must remain in the background.
Uses in professional kitchens
- Gelato: lowers the freezing point and keeps the mass soft and creamy, preventing ice crystals.
- Mirror glazes: gives shine and a smooth, even surface to entremets and modern cakes.
- Sugar paste and fondant: adds plasticity and elasticity for modelling and covering.
- Nougat, marshmallows and candies: controls crystallisation and ensures a stable, chewy texture.
- Jams and fruit jellies: improves texture, shine and shelf life.
Pairings and complementary ingredients
Combine it with sucrose, dextrose and stabilisers in gelato recipes, with gelatine and chocolate in mirror glazes, and with dried fruit and honey in nougat and confectionery preparations.
Technical specifications
- Format: resealable bucket, 15 kg
- Baume grade: 43 Be
- Appearance: clear, colourless, neutral taste
- Storage: cool, dry place, away from heat and light
- Country of origin: Italy
Distribution and Logistics LAPA
B2B and B2C delivery across Switzerland from the LAPA warehouse in Embrach (Zurich), ideal for the dry, temperature-controlled storage of industrial pastry raw materials. Direct distribution with the LAPA fleet in Zurich, Winterthur, Basel, Bern, St. Gallen, Lucerne, Frauenfeld and the canton of Aargau. For Ticino (Lugano, Bellinzona, Locarno, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Vevey, Montreux, Sion, Fribourg), Jura (Delemont, Porrentruy), Neuchatel (La Chaux-de-Fonds, Le Locle) and Graubunden (Chur, Davos, St. Moritz), delivery within 24-48 hours via our food-grade partner carriers: Swiss Post, Planzer, Galliker and Camion Transport AG. We supply pastry shops, gelato parlours, restaurants, bakeries, hotels, delicatessens and Italian food stores throughout the country.
Who it is for
A professional ingredient for gelato laboratories, pastry shops, bakeries and confectioners looking for a versatile, neutral and reliable base. More than 1,500 professionals in Switzerland choose LAPA every morning for their Italian ingredients.
