Glucose syrups - Import export

AGRANA offers a range of products for the pharmaceutical industry: - Powder for medical latex products - Excipients and carrier substances for tablets, pills and sugar-coated tablets (native starches) - Maltodextrin, (dried) glucose syrups and dextrose

Glucose syrups various sweetener degrees

Glucose Syrup - 38-40 to 60 DE Packaging: jerry can, IBC

Ingredients: Sugar, glucose syrup, water, chocolate 18% - cocoa mass min. 43% (sugar, cocoa mass, cocoa butter, vegetable fat - palm, shea, sal, mango - in variable proportions, emulsifiers: lecithins (soy) and E476, aroma), acidity regulator: citric acid, gelling agent: agar, natural aroma: cherry, dye: carminic acid.

Produced from corn seed under a process of starch hydrolysis with a use of amylolytic fermentative substances, following with filtration of hydrolysate, demineralization and boiling till certain weight ratio of dry solids. Dry Solids in 100g, not less77,6г/g Carbohydrates, %, not less100 Fats, %0 Proteins, %0 Energy value, kcal/100 g310,4 CompositionПатока 100% / Syrup 100%

Produced from corn seed under a process of starch hydrolysis with a use of amylolytic fermentative substances, following with filtration of hydrolysate, demineralization and boiling till certain weight ratio of dry solids/ Dry Solids in 100g, not less: 77,6/g Carbohydrates, %, not less: 100 Energy value, kcal/100 g: 310,4 Composition: Syrup 100%

We are offering food grade product made by crystallizing a purified and filtered syrup removed from sugar beets or sugar cane, which is then dried and screened to produce the most popular sugar grades. It is white in color and has sucrose content of 99.85 percent. This product may be referred to as Fine Granulated Sugar or Extra Fine Granulated Sugar, depending on market location. OFFER ALL KIND OF SWEETENERS AT AFFORDABLE PRICES .

Chupas CBD THC FREE - No Narcotic Effects Made in the EU Content: 18g per Lolly Ingredients: Sugar, glucose syrup, Acidulants: Citric acid, Cannabis extract, Flavors, dyes: E101. E120, E132.

Ingredients WHEAT flour*, Nonhydrogenated vegetable oils and fats *(sunflower*, cocoa*), cane sugar*, Orange paste* (orange peel*, glucose syrup*, sugar*), Chocolate coating* and Chocolate noodle* (cocoa*, cane sugar*, cocoa butter*, emulsifier (SOY lecithin*) and aroma natural vanilla extract*), BARLEY malt extract*, SOY flour* and Leavening agent (ammonium bicarbonate). SPELT Ingredients SPELT WHEAT flour*, Nonhydrogenated vegetable oils and fats *(sunflower*, cocoa*), cane sugar*, Orange paste* (orange peel*, glucose syrup*, sugar*), Chocolate coating* and Chocolate noodle* (cocoa*, cane sugar*, cocoa butter*, emulsifier (SOY lecithin*) and aroma natural vanilla extract*), BARLEY malt extract*, SOY flour* and Leavening agent (ammonium bicarbonate)

Variuos glucose-fructose syrups

Dried glucose syrups various DE various granulations Packaging: bag, big bag, bulk

"D-glucose Glucose is a naturally occurring chemical compound. This glucose powder is also called D-glucose. D-glucose is also called dextrose. D-glucose is a monosaccharide (simple sugar), a subcategory of carbohydrates. It is an important source of energy. Glucose is made by plants and most algae through photosynthesis (conversion of light into carbohydrates). Dextrose Equivalent (DE) The DE number of the glucose says something about the binding and sweetening power of the glucose and depends on the degree to which hydrolysis is applied. Starch is converted into Glucose by hydrolysis. On a scale of 0 - 100, 0 is pure starch and 100 is pure glucose. The lower the number, the higher the binding power of the product. The higher the number, the higher the sweetening power. Use Glucose powder DE 29 is dehydrated glucose syrup. It prevents recrystallization of sugar in candy. It also gives elasticity to a product and keeps sweet preparations such as…"

"What is Maltodextrin? Maltodextrin is a polysaccharide (carbohydrate) that has the unique ability to bind fats and oils. It is used to improve the texture of food and drinks. Maltodextrin is also used as a powdered dietary supplement by athletes. DE-qualification Maltodextrins are classified according to their Dextrose Equivalent (DE) and can have a DE value between 3 and 20. The higher the DE value, the shorter the glucose chains and thus the sweeter the maltodextrin. Maltodextrins with a DE value up to and including 10 are considered to be non-sweet. Above the DE value of 20 it is so sweet that it may no longer be called maltodextrin. Then it is called glucose syrup. Maltodextrin DE-10 of Tapioca starch This maltodextrin is made from Tapioca starch. The starch is hydrolyzed with natural enzymes (GMO free) and then dried by a spray process. The powder is white, has a neutral taste and can in diluted form improve the viscosity of products."

Productinformation Fresh cashews enrobed in a fine yogurt-chocolate blend create a real taste treat. Super creamy chocolate with the sweet nuttiness of cashew nuts. A snack that can be addictive. Ingredients White chocolate (sugar, cocoa butter, whole milk powder, whey powder, emulsifier: soy lecithin E322, natural vanilla flavor), cashews, yogurt flavor, palm oil, glazing agent: E904 (coating), E414 (gum arabic), glucose syrup, sugar. May contain traces of gluten, peanuts and other types of nuts. Origin India is the main producer of cashews. Other countries of origin include Brazil, Mozambique, Kenya, Tanzania, Vietnam and Sri Lanka.

Calissons from Provence cooked in a cauldron using traditional methods. Find all the flavours of almonds, candied melon and candied orange peel in this oval delicacy with pointed ends, the shape of which gives it its originality. Traditional recipe, calissons made in our workshops. Ingredients : Almonds, candied melon (melon, glucose-fructose syrup, sugar), sugar, glucose-fructose syrup, egg white, candied orange peel (orange peel, glucose-fructose syrup, sugar), unleavened bread (potato starch, sunflower oil), natural flavourings (quinine). Method of production: Sugar and glucose syrup cooked in a cauldron, with orange peel, melon and almonds. Allergens: Almonds, egg, possible traces of nuts. Storage recommendations : Store closed and dry between 18 and 22°C. Best before date: 12 months

A delicious combination of Montélimar Nougat and this speciality from Lyon. The sweetness of the nougat and the crunchiness of the praline combine harmoniously. A real treat! A new bag with a riveted card closure adds a touch of elegance to this delicacy. Ingredients : Sugar, glucose syrup, honey, almonds 15%, red praline (sugar, almonds 15%, glucose syrup, starch, rapeseed oil, colour E120, E160a), unleavened bread (potato starch, water, olive oil), egg albumin, natural vanilla flavour. May contain other nuts. Method of production: Honey and glucose syrup cooked in a cauldron, egg whites followed by cooked sugar, vanilla, almonds and pralines. Allergens: Almonds, egg, pistachio, possible traces of nuts. All our nougats are guaranteed GLUTEN-FREE. Storage recommendations : Store closed and dry between 18 and 22°C. Use-by date: 12 months )

200g sachet of Montélimar Hard Nougat, appreciated for its flavour and crunchiness. Diane de Poytiers' Montélimar hard nougat is made from a traditional recipe of honey, almonds, pistachios, sugar, egg whites and vanilla. A nougat speciality, it is produced in the Drôme provençale region in Montélimar (26200) - Traditionally, Nougat de Montélimar is flavoured only with vanilla and made with almonds, pistachios and Provencal honey. Ingredients : Almonds, Sugar, Glucose syrup, Honeys, Pistachios, Potato starch, Unleavened bread (Water, starch, vegetable oil), Egg whites, Natural vanilla flavouring. Method of production: Honey and glucose syrup cooked in a pan, egg whites followed by cooked sugar, vanilla, almonds and pistachios. Allergens: Almonds, egg, pistachios, possible traces of nuts. All our nougats are guaranteed GLUTEN-FREE. Storage recommendations : Store closed and dry between 18 and 22°C. Best before date: 12 months

Discover these delicious softnougats with Caramel and Guérande Salt. A harmonious blend of honey, almonds, and caramel, these flavored nougats will delight the sweet-toothed. Cooked in a cauldron, this tender Caramel nougat is made according to a unique recipe. An artisan nougat maker since 1920, the Diane de Poytiers house is also the origin of numerous fruit nougat recipes. Caramel Nougat with Guérande Salt packaged in a 200g bag with a cardboard bottom, containing nougat wrappers. Ingredients: Sugar, Glucose Syrup, Honey, Almonds, Salted Butter Caramel (8.7%), Icing Sugar, Potato Starch, Unleavened Bread (water, olive oil, flour), Egg Whites, Natural Vanilla Extract. Manufacturing Method: Honey and glucose syrup are cooked in a cauldron, with the addition of egg whites followed by cooked sugar, vanilla, almonds, and caramel. Allergens: Almonds, Egg, possible traces of tree nuts. All our nougats are guaranteed GLUTEN-FREE.

Soft chestnut nougat ! A delicious blend of honey, chestnut cream, and almonds. An authentic flavour for this original recipe made in our workshops. The woody flavour of chestnut cream combined with the sweetness of honey, a real treat! Ingredients: Sugar, Glucose Syrup, Almonds, Honey, Chestnut Cream (8.2%), Icing Sugar, Pistachios, Potato Starch, Unleavened Bread (Starch, water, olive oil), Egg Whites, Natural Vanilla Extract. Manufacturing Method: Honey and glucose syrup are cooked in a cauldron, with the addition of egg whites followed by cooked sugar. Chestnut paste, vanilla, pistachios, and almonds are then added. Allergens: Almonds, Egg, Pistachio, possible traces of tree nuts. All our nougats are guaranteed GLUTEN-FREE. Storage Recommendations: Keep closed and away from moisture between 18 and 22°C (64 and 72°F). Shelf life: 12 months

About Nougat de Montélimar : A nougat speciality, it is produced in the Drôme provençale region in Montélimar (26200) - Traditionally, Nougat de Montélimar is flavoured only with vanilla and made with almonds, pistachios and Provencal honey. Ingredients : Sugar, almonds, glucose syrup, honey, pistachios, potato starch, icing sugar, unleavened bread (water, starch, vegetable oil), egg whites, natural vanilla flavouring. Method of production: Traditional cooking in a copper cauldron in the open air. Honey and glucose syrup are cooked in the cauldron, followed by egg whites, cooked sugar, almonds and pistachios. Allergens: Almonds, egg, possible traces of nuts. All our nougats are guaranteed GLUTEN-FREE. Storage recommendations : Store closed and dry between 18 and 22°C. Use-by date: 12 months

Discover our Nougat du Terroir with Provence Almonds and Lavender Honey. Local ingredients with intense flavours for a traditional and delicious soft nougat. Ingredients: Sugar, Almonds, Honey Sugar, Almonds, Honey 27.3%, Glucose syrup, Egg whites, Unleavened bread (Water, starch, olive oil), Natural vanilla extract. Method of production: Honey and glucose syrup cooked in a pan, egg whites followed by cooked sugar, vanilla and almonds. Allergens: Almonds, egg, possible traces of nuts. All our nougats are guaranteed GLUTEN-FREE. Storage recommendations : Store closed and dry between 18 and 22°C. Best before: 12 months Nutritional and energy values per 100g : Énergie / Energy (in kJ): 1925 Énergie / Energy (in kcal): 458 Matières grasses / Total fats (in g): 14,6 Dont saturées / in which saturated fats (in g): 1,2 Fibres / Fibers (in g): 3.3 Protéines / Proteins (in g) : 7,7 Glucides / Carbohydrates (in g): 72.2 dont sucres / in which sugars (in g): 64.

A mixture of flakes (55.2% - in a variable proportion: oat, spelled, corn), glucose-fructose syrup (13.8%), a mixture of candied fruits (16.2% - in a variable proportion: pieces of pomelo, melon, pineapple, orange), coconut shavings (5.5%), dried figs in pieces (3.5%), sugar (2.8%), refined deodorized sunflower oil, Himalayan salt, vitamin E.

Baked mixture (80.0%) ( oat flakes, barley, rye, spelled , corn balls (groats and corn flour, sugar), natural honey, refined deodorized sunflower oil, barley malt extract, Himalayan salt, vitamin E), a mixture dried fruits (13.5%) (in a variable proportion: raisins, dried cherries, pieces of dried apricots), a mixture of candied fruits (5.5%) (in a variable proportion: pieces of strawberries, peaches, glucose-fructose syrup), pieces of cherries and freeze-dried strawberries.

A harmonious blend of honey and almonds with a light caramel flavour, Nougat noir de Provence is an essential confectionery in the 13 desserts at Christmas. This hard black nougat with a high honey content is made according to the traditional Provencal recipe of our grandmothers. Ingredients: Almonds, Sugar, Glucose Syrup, Honey, Unleavened Bread (Water, starch, olive oil). Manufacturing Method: Cooking of honey and glucose in a cauldron, followed by the addition of cooked sugar and then almonds. Allergens: Almonds, possible traces of tree nuts. All our nougats are guaranteed GLUTEN-FREE. Storage Recommendations: Keep closed and away from moisture between 18 and 22°C (64 and 72°F). Shelf life: 12 months

Edible glue based on glucose syrup for maximum stickness. The glue is packed in a 65 gram bottle with a easy dropper cap. Ingredients Glucose syrup, water, stabilizer E466, preservatives (E330. E202, E211).

The colored fondant glaze becomes liquid by heating it. You can place the cup directly into hot water, or you heat the fondant glaze carefully in the micro wave. Make sure the fondant stays below 40 degrees. A 280 ml cup contains approximately 300 grams of fondant glaze. Fondant glaze is nice to use as a coating on patisserie, cupcakes, donuts, petit fours and cake pops. You can also use the fondant for writing and fine decoration. Ingredients: Black Sugar (EU origin), glucose syrup, water, stabilizer E471, citric acid E330, preservative E202, coloring E104, E124, E133. Bright Blue Sugar (EU origin), glucose syrup, water, stabilizer E471, citric acid E330, preservative E202, coloring E133. Bright Green Sugar (EU origin), glucose syrup, water, stabilizer E471, citric acid E330, preservative E202, coloring E104, E133. Bright Orange Sugar (EU origin), glucose syrup, water, stabilizer E471, citric acid E330, preservative E202, coloring E110. Bright Pink Sugar (EU origin), glucose syrup, w

Tubes with a spakled gel used for writing and fine sparkled decorations, availabel in multiple colors. Very nice gold and silver color for jewels, treasure boxes and buttons. Ingredients Glucose syrup, water, pectin E440, sodium alginate E401, carrageenan E407, citric acid E330, sodium citrate E331, calcium lactate E327, tricalcium phosphate E341, potassium sorbate E202, metallic coloring titanium dioxide E171, color dependable colorings (different per color, azo colors are used).

Flexible sugar paste for layering and modeling. Multiple colors available. The rolled fondant can be produced as private label. Also with different colors or natural colors and under different sugar paste recipes. Ingredients sugar paste Sugar, glucose syrup, wheat starch, vegetable Oil (palm kernel, palm), vegetable fat (palm), water, dextrose, emulsifier E472c, Thickener E415, Aroma, colorings (different per color, azo colors are used).

Slightly jellified glaze that comes in neutral/transparent, with sparkles in multiple colors and with cacao chocolate flavor. The glaze is used to give shine and sparkle to (roll)fondant, bavarois, cakes, donuts and more, and to protect layers of fruit. The glaze can also be used as a filling to replace jam / marmalade. The PH value is low which gives the glaze a sweet slightly sour taste. Using the glaze on cupcakes makes the cupcake more creamy. Pink contains azo colorings, rest is AZO free. The glaze can be used directly from the cup or you can heat it a bit (bain marie) to get lower viscosity. Available colors: Blue, Gold, Neutral/Transparent, Pink, Silver, White and with a chocolate flavor. Color Ingredients Blue with glitters Glucose syrup, Water, Pectin E440, Sodium alginate E401, Carrageenan E407, Citric acid E330, Sodium citrate E331, Calcium lactate E327, Tricalcium phosphate E341, Potassium sorbate E202, colorings Titanium dioxide E171; Brilliant Blue E133. Golden with gl