{"product_id":"sirop-de-glucose-250g-azucren","title":"Glucose Syrup 250g","description":"\u003cdiv id=\"pl-glucose-250\" style=\"font-family:'Montserrat',sans-serif;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:24px;color:#3d3428;line-height:1.7;position:relative;overflow:hidden;\"\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:20px;margin-bottom:16px;\"\u003e\n    \u003ch3 style=\"margin:0 0 10px;color:#b98b35;font-size:1.15em;\"\u003eAzucren Liquid Glucose Syrup: the anti-crystallizer for soft textures\u003c\/h3\u003e\n    \u003cp style=\"margin:0;\"\u003eThe glucose syrup from the \u003ca href=\"https:\/\/patistopsland.com\/collections\/azucren\" style=\"color:#b98b35;\"\u003eAzucren\u003c\/a\u003e brand is a basic technical ingredient in pastry and confectionery. Thick, clear, and colorless, it controls sugar crystallization: smooth grain-free caramels, soft ganaches, sugar paste that doesn’t crack, cookies that retain moisture. Reclosable 250 g jar, store at room temperature alongside the technical sugars in the \u003ca href=\"https:\/\/patistopsland.com\/collections\/isomalt\" style=\"color:#b98b35;\"\u003eIsomalt, Sugar and Fructose\u003c\/a\u003e collection.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:20px;margin-bottom:16px;\"\u003e\n    \u003ch3 style=\"margin:0 0 10px;color:#b98b35;font-size:1.15em;\"\u003eFeatures\u003c\/h3\u003e\n    \u003cul style=\"margin:0;padding-left:18px;list-style:none;\"\u003e\n      \u003cli style=\"margin-bottom:6px;\"\u003e\n\u003cspan style=\"color:#d7b36a;\"\u003e●\u003c\/span\u003e Net weight: 250 g, reclosable jar\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:6px;\"\u003e\n\u003cspan style=\"color:#d7b36a;\"\u003e●\u003c\/span\u003e Thick, clear, and colorless syrup\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:6px;\"\u003e\n\u003cspan style=\"color:#d7b36a;\"\u003e●\u003c\/span\u003e Anti-crystallizer for caramels, candies, and confectionery\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:6px;\"\u003e\n\u003cspan style=\"color:#d7b36a;\"\u003e●\u003c\/span\u003e Moisture retainer in cake doughs and cookies\u003c\/li\u003e\n      \u003cli style=\"margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;\"\u003e●\u003c\/span\u003e For homemade sugar paste, modeling chocolate, mirror glazes, marshmallows, ice creams, and sorbets\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:20px;margin-bottom:16px;\"\u003e\n    \u003ch3 style=\"margin:0 0 10px;color:#b98b35;font-size:1.15em;\"\u003eRecipe: modeling chocolate\u003c\/h3\u003e\n    \u003cp style=\"margin:0 0 10px;\"\u003eGlucose is the secret to chocolate that sculpts without breaking. Melt 200 g of dark chocolate at 45 °C, warm 100 g of glucose syrup to 35 °C, then incorporate the glucose into the chocolate by mixing with a spatula just enough to homogenize, without overworking the mass. Cover tightly with plastic wrap and let rest for 12 hours at room temperature. Then knead in small portions: the material molds like dough, ideal for ribbons, roses, and drapes. For white or milk chocolate from the \u003ca href=\"https:\/\/patistopsland.com\/collections\/chocolat-praline-moules-a-chocolat\" style=\"color:#b98b35;\"\u003eVanilla, Chocolate and Praline\u003c\/a\u003e collection, reduce glucose to 80 g, as these chocolates are softer.\u003c\/p\u003e\n    \u003cp style=\"margin:0;\"\u003eOther uses: 10 to 15% glucose in a soft caramel blocks crystallization, and it is included in most \u003ca href=\"https:\/\/patistopsland.com\/collections\/glacages-miroir\" style=\"color:#b98b35;\"\u003emirror glaze\u003c\/a\u003e recipes alongside condensed milk. Ready-to-use bases are available in the \u003ca href=\"https:\/\/patistopsland.com\/collections\/aide-a-la-preparation\" style=\"color:#b98b35;\"\u003ePreparation Aid\u003c\/a\u003e collection.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 20px;margin-bottom:16px;\"\u003e\n    \u003cp style=\"margin:0;\"\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e the syrup is very viscous. Dip your spoon in warm water before scooping: the glucose then slides off without sticking, making dosing precise. Close the jar carefully; the product keeps for a long time at room temperature, in a dry place.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:20px;\"\u003e\n    \u003ch3 style=\"margin:0 0 12px;color:#b98b35;font-size:1.15em;\"\u003eFrequently Asked Questions\u003c\/h3\u003e\n    \u003cp\u003e\u003cstrong\u003eCan glucose be replaced by honey or agave syrup?\u003cbr\u003e\u003c\/strong\u003eOnly partially: these syrups add flavor and color, and their anti-crystallizing power differs. For caramels, modeling chocolate, and mirror glazes, neutral glucose remains the standard.\u003c\/p\u003e\n    \u003cp\u003e\u003cstrong\u003eHow much to add to cake dough for more softness?\u003cbr\u003e\u003c\/strong\u003eReplace 10 to 15% of the sugar in the recipe with glucose. The biscuit retains moisture better and keeps longer without changing the taste.\u003c\/p\u003e\n    \u003cp style=\"margin-bottom:0;\"\u003e\u003cstrong\u003eIs glucose suitable for homemade ice cream?\u003cbr\u003e\u003c\/strong\u003eYes, it lowers the freezing point and limits crystals: 30 to 50 g per liter of mix gives a sorbet that is softer to scoop and better in texture.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cscript\u003e\n  (function(){\n    if (window.matchMedia \u0026\u0026 window.matchMedia('(prefers-reduced-motion: reduce)').matches) return;\n    var root = document.getElementById('pl-glucose-250');\n    if (!root || root.dataset.confettiDone) return;\n    var io = new IntersectionObserver(function(entries){\n      entries.forEach(function(e){\n        if (!e.isIntersecting || root.dataset.confettiDone) return;\n        root.dataset.confettiDone = '1';\n        io.disconnect();\n        var colors = ['#fdfbf6','#f5efe2','#ece4d2'];\n        for (var i = 0; i \u003c 26; i++) {\n          (function(i){\n            var d = document.createElement('span');\n            var size = 3 + Math.random() * 5;\n            d.style.cssText = 'position:absolute;top:-12px;left:' + (Math.random()*100) + '%;width:' + size + 'px;height:' + size + 'px;border-radius:50%;background:' + colors[i % 3] + ';box-shadow:0 0 3px rgba(185,139,53,.25);pointer-events:none;opacity:.8;';\n            root.appendChild(d);\n            var fall = d.animate(\n              [{ transform:'translateY(0) rotate(0deg)', opacity:.8 },\n               { transform:'translateY(' + (root.offsetHeight*.55 + Math.random()*120) + 'px) rotate(' + (180 + Math.random()*180) + 'deg)', opacity:0 }],\n              { duration: 2600 + Math.random()*1600, delay: Math.random()*900, easing:'cubic-bezier(.25,.6,.35,1)', fill:'forwards' }\n            );\n            fall.onfinish = function(){ d.remove(); };\n          })(i);\n        }\n      });\n    }, { threshold: 0.25 });\n    io.observe(root);\n  })();\n  \u003c\/script\u003e\n\n\u003c\/div\u003e","brand":"AZUCREN","offers":[{"title":"Default Title","offer_id":52905580462419,"sku":"AZ00279","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-glucose-250g-azucren-1.jpg?v=1772162339","url":"https:\/\/patistopsland.com\/en\/products\/sirop-de-glucose-250g-azucren","provider":"Patissland","version":"1.0","type":"link"}