Glucose syrup: the essential anti-crystallizing agent
Silikomart glucose syrup is a thick solution of mono- and polysaccharides that adds softness and texture to preparations: mirror glazes, jellies, fondant, modeling chocolate, ice creams, and mousses. Unlike regular sugar, it limits crystallization and keeps baked desserts tender.
Features
- Content: 230 g
- Purified aqueous solution of mono- and polysaccharides
- Uses: mirror glazes, jellies, ice creams, mousses, fondant, modeling chocolate
- Anti-crystallizing and texture agent
Usage tips
In mirror glazes, glucose provides shine and prevents graininess; follow the proportions of your reference recipe. In ice cream, it lowers the freezing point and keeps the texture soft. Scoop it with a damp spatula or warm the jar slightly to make it more fluid.
Note: glucose attracts moisture: close the jar carefully after use and store it away from heat to prevent it from becoming sticky.
Frequently Asked Questions
What is glucose used for in pastry?
It limits sugar crystallization and softens glazes, jellies, and ice creams; the base of our mirror glazes.
Can it be replaced with honey?
Honey sweetens and flavors more; glucose remains neutral in taste, which is its strength.
What other technical sugars can be used?
Isomalt and fructose depending on the use, see our collection isomalt, sugar, and fructose.
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.
