Liquid Glucose - 1kg

Glucose is a commonly used ingredient in pastry-making for several essential reasons.

Here's why and how glucose is used:

1. To prevent crystallisation

Glucose prevents the crystallisation of sugar in sweet preparations. This is particularly useful in :

Sweets and toffees: Glucose helps maintain a smooth, homogenous texture, preventing the formation of sugar crystals.
Ice creams and sorbets: It prevents the formation of ice crystals, giving a creamier texture.

2. Improving texture

Glucose plays a crucial role in the texture of baked goods:

Ganaches and creams: It contributes to a softer, more homogenous consistency.
Pastries and confectionery: It gives better chewiness and a more pleasant texture in the mouth.

3. Delays drying out

Glucose has hygroscopic properties, which means it absorbs moisture from the air. This helps to :

Keep fresh: Pastries, cakes and biscuits stay soft and fresh for longer.
Prevent drying out: Dough-based products and confectionery don't become hard or dry quickly.

4. Improved preservation

By absorbing moisture, glucose also helps to extend the shelf life of sweet products, preventing drying out and maintaining the desired texture.

5. Stabilisation of preparations

Glucose can improve the stability of certain baked goods:

Mousses and bavarois: It helps stabilise emulsions, making mousses more stable and bavarois firmer.

6. Taste enhancement

Although glucose is less sweet than table sugar (sucrose), it can :

Modify the perception of sweetness: In combination with other sugars, it can balance and harmonise the overall taste of preparations.

Practical use of glucose in pastry-making

Glucose is generally available in syrup or powder form. Here's how to use it:

1. Glucose syrup :

• In candy and caramel recipes: Add glucose syrup to prevent crystallisation.
• In ice creams and sorbets: Mix with the other ingredients for a creamy texture.

       2. Glucose powder :

• In pasta and pastries: Add directly to recipes to improve texture and preservation.
• In creams and ganaches: Dissolve in liquid before adding to other ingredients.

Dosage

The dosage of glucose depends on the recipe and the desired effect. Generally, it is used in small quantities, often as a percentage of the total weight of the ingredients.

• Confectionery, fillings and coatings for pastries: maximum 200 g of glucose syrup per 1 kg of finished product.
• Sugar syrups for ice creams and sorbets: maximum 160 g of glucose syrup per 1 kg of finished product.
• Sugar: maximum 40 g of glucose syrup per 1 kg of finished product
• Pulled sugar: 350 g of glucose syrup for 1 kg of sugar.
• Nougatine: 500 g of glucose syrup for 1 kg of sugar.

Product characteristics

Ingredients: glucose syrup, preservatives: sulphites E223.

Store preferably in a dry place at less than 20°C.