About this item
- Used for candies, sugar-free chocolates, chewing gum, confitures, jellies and, in general, food products for diabetics.
- In cooking, it is the most used polyol to replace sugar, especially in pastry, since the mid-1990s.
- Once melted, it does not caramelize, so it is easy to shape and make all kinds of figures.
- Suggested ratio: according to a recipe.
- Available in packs of 700 gm.
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