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Author Topic: Glucose in icecream???  (Read 14593 times)

Offline Kim

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Re: Glucose in icecream???
« Reply #15 on: December 07, 2010, 02:58:33 pm »
Glucose in liquid form is often used in sorbet, it makes the sorbet much smoother and you will be able to get perfect quenelles when you master the technique.
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