62 D.E 43 Baume Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste and odor, and is somewhat sweeter and less viscous than regular syrup. It contains a higher portion of dextrose and maltose than regular syrup, and is lower in high molecular weight carbohydrates. The high portion of ferment-able carbohydrates, along with increased sweetness makes it especially useful in baked goods such as breads, rolls, etc. The lower viscosity and high sweetness level provide desirable properties in nougats, fondants etc.
Paulaur Corporation offers a complete line of competitively priced, high quality toppings for shape mixes, confectionery shapes, candy-coated chocolate, colored sugars, sprinkles, nonpareils and desserts in a variety of seasonal variations, combinations and colors. They are utilized as a beautiful accents to add taste, texture and eye appeal to confectionery products, ice cream and baked goods.
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