Glucose syrup is a thick, transparent liquid sugar, essential in pastry, confectionery, and chocolate making. Its main function: to prevent sugar crystallization and to bring softness, flexibility, and shine to preparations. It is used in ganaches, glazes, caramels, candies, and sorbets. 325 g size.
Features
- Thick, clear, and homogeneous liquid sugar
- Anti-crystallizing: prevents sugar graininess
- Provides softness, flexibility, and shine
- Neutral flavor, mildly sweet
- 325 g size
Usage tips
Incorporate glucose syrup during cooking for caramels and candies, or hot into ganaches and glazes for a smooth and shiny texture. To measure it more easily, warm the jar or spoon slightly: the syrup becomes more fluid. It is also used in sorbets, where it limits ice crystal formation.
Store glucose syrup at room temperature, with the jar tightly closed, away from humidity. A slightly oiled or warm spoon makes it easier to scoop.
Frequently Asked Questions
What is glucose syrup used for in pastry?
To prevent sugar crystallization and to add softness and shine: ganaches, glazes, caramels, candies, and sorbets.
Can glucose syrup be replaced?
Depending on the recipe, with inverted sugar or honey, but the result varies (taste, color, texture). Glucose remains the most neutral and the safest against crystallization.
How to measure such a thick syrup?
Warm the jar or spoon slightly to fluidify the syrup, then weigh directly into the preparation.
To go further
Complete with our mirror glazes and our technical ingredients range.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
