{"product_id":"sirop-de-glucose-375g","title":"Glucose Syrup 375g","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-product\"\u003e\n\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eFunCakes 375 g Glucose Syrup\u003c\/strong\u003e is an essential ingredient for home and professional baking. Versatile, it prevents \u003cstrong\u003esugar crystallization\u003c\/strong\u003e, adds softness to preparations, and ensures a smooth, shiny texture. Indispensable for candies, icings, ganaches, fondants, sugar pastes, nougats, marshmallows, and caramels. Presented in a practical 375 g jar, ready to measure with a spoon or brush.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cspan\u003eFunCakes (Netherlands)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e\u003cspan\u003ePastry glucose syrup\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e\u003cspan\u003eViscous, transparent\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormat\u003c\/strong\u003e\u003cspan\u003e375 g resealable jar\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eUsage\u003c\/strong\u003e\u003cspan\u003eAnti-crystallization, shine\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cspan\u003eVery long shelf life\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\n\u003cdetails class=\"patissland-accordion\" open\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is glucose syrup?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eGlucose syrup\u003c\/strong\u003e (also called \u003cstrong\u003eliquid glucose\u003c\/strong\u003e) is a thick, transparent syrup obtained by hydrolysis of starch (usually corn or wheat). Mainly composed of pure glucose, it is an \u003cstrong\u003einvert sugar\u003c\/strong\u003e with several unique technical properties in baking:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnti-crystallization\u003c\/strong\u003e: prevents sugar crystal formation in candies and caramels\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHygroscopic\u003c\/strong\u003e: retains moisture, extends the freshness of cookies and cakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModerate sweetness\u003c\/strong\u003e: about 70% of the sweetness of regular sugar, ideal to avoid overloading\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShine and smoothness\u003c\/strong\u003e: provides a glossy finish to icings and ganaches\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlexible texture\u003c\/strong\u003e: softens fondants, sugar pastes, and modeling chocolate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt is a \u003cstrong\u003eprofessional ingredient\u003c\/strong\u003e used in all fine pastries. Without it, it is impossible to make real soft nougats, airy \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-guimauve-maison\"\u003ehomemade marshmallows\u003c\/a\u003e, or soft caramels that do not harden.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose FunCakes glucose syrup?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFunCakes is a leading European brand in home baking since 1985. Their 375 g glucose syrup stands out for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimal purity\u003c\/strong\u003e: simple composition, 100% glucose syrup, no unnecessary additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect transparency\u003c\/strong\u003e: crystal-clear color that does not mask the colors of preparations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eControlled viscosity\u003c\/strong\u003e: neither too liquid nor too thick, easy to measure with a spoon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNeutral taste\u003c\/strong\u003e: does not alter the flavors of preparations (vanilla, chocolate, fruit)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e375 g jar format\u003c\/strong\u003e: practical for regular use, resealable, ready to use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVery long shelf life\u003c\/strong\u003e: no need for refrigeration before or after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCompared to supermarket tube versions, FunCakes syrup in a pot offers \u003cstrong\u003ebetter value for money\u003c\/strong\u003e, a \u003cstrong\u003elarger quantity\u003c\/strong\u003e, and a \u003cstrong\u003epot format\u003c\/strong\u003e easily usable with a spatula or spoon, without clogging risk.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is glucose syrup used for in pastry?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eGlucose syrup\u003c\/strong\u003e is one of the most versatile ingredients in pastry. 10 main uses:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eConfectionery\u003c\/strong\u003e: \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-nougat\"\u003enougats\u003c\/a\u003e, \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-guimauve-maison\"\u003emarshmallows\u003c\/a\u003e, spun sugars, soft caramels\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaramels and toffees\u003c\/strong\u003e: prevents crystallization, ensures a soft-melting texture. Essential for \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-sauce-caramel\"\u003ecaramel sauce\u003c\/a\u003e that doesn’t harden\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlossy icings\u003c\/strong\u003e: \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-glacage-royal\"\u003eroyal icing\u003c\/a\u003e, mirror glaze, rock glaze\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFondants and sugar pastes\u003c\/strong\u003e: softens texture, eases spreading, retains moisture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModeling chocolate\u003c\/strong\u003e: to mix with melted chocolate to obtain a malleable dough\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGanaches\u003c\/strong\u003e: adds shine and improves preservation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHomemade spreads\u003c\/strong\u003e: for \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-pate-a-tartiner-noisette-maison\"\u003ehazelnut spread\u003c\/a\u003e or praline pastes, prevents grainy texture from returning\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBiscuits and cookies\u003c\/strong\u003e: prolonged softness for 3-5 days instead of hardening the next day\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHomemade sorbets and ice creams\u003c\/strong\u003e: prevents the formation of large ice crystals, smooth texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSyrups and jams\u003c\/strong\u003e: softens the set, prevents sugar from crystallizing when resting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to use glucose syrup?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eGlucose syrup is used \u003cstrong\u003every simply\u003c\/strong\u003e, with a few precautions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasure with a spoon or scale\u003c\/strong\u003e: its viscosity makes volume measurements inaccurate, prefer weighing in grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePot dipping in hot water\u003c\/strong\u003e: if the syrup is too thick, immerse the closed pot in a bowl of warm water for 5-10 minutes to thin it out\u003c\/li\u003e\n\u003cli\u003e\nMixing with other liquids: first add a little hot liquid (water, milk, cream) to the syrup then incorporate into the final mixture to facilitate dissolution\u003c\/li\u003e\n\u003cli\u003e\nWith a brush: to glaze a candied fruit, shine a brioche, brush a pastry coming out of the oven\u003c\/li\u003e\n\u003cli\u003e\nCooking: withstands temperatures up to 160-170°C without darkening (ideal for caramels and nougatines)\u003c\/li\u003e\n\u003cli\u003e\nClean weighing: lightly oil the spoon or spatula before measuring, the syrup detaches more easily\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePractical tip: to recover all the material in the jar, place it for a few minutes in some hot water to make the syrup more fluid and facilitate scraping with a spatula.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow much to use in my recipes?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe dosage of glucose syrup varies depending on the recipe. Here are the professional ratios:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eRecipe\u003c\/th\u003e\n\u003cth\u003eIndicative dosage\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eNougat (sugar\/syrup ratio)\u003c\/td\u003e\n\u003ctd\u003e30-40% of the sugar weight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHomemade marshmallow\u003c\/td\u003e\n\u003ctd\u003e20-30% of the sugar weight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSoft caramel (toffee)\u003c\/td\u003e\n\u003ctd\u003e50 g for 250 g of sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMirror glaze\u003c\/td\u003e\n\u003ctd\u003e150 g for 1 entremet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGlossy ganache\u003c\/td\u003e\n\u003ctd\u003e30 g for 200 g of chocolate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePastry fondant\u003c\/td\u003e\n\u003ctd\u003e100 g for 1 kg of sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHomemade sorbet\u003c\/td\u003e\n\u003ctd\u003e50-80 g per liter of fruit syrup\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpread\u003c\/td\u003e\n\u003ctd\u003e1-2 tablespoons \/ 250 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSoft cookies\u003c\/td\u003e\n\u003ctd\u003e1-2 tablespoons \/ 500 g dough\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe 375 g jar covers several recipes: 5 to 10 preparations depending on the types (nougats, glazes, caramels). For occasional home use, it is an ideal size that keeps for a very long time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eGlucose syrup vs inverted sugar vs honey: differences\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e3 \"technical\" sugars that look alike but each has its own specifics:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003eGlucose syrup\u003c\/th\u003e\n\u003cth\u003eInverted sugar (trimoline)\u003c\/th\u003e\n\u003cth\u003eHoney\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% glucose\u003c\/td\u003e\n\u003ctd\u003e50% glucose + 50% fructose\u003c\/td\u003e\n\u003ctd\u003eGlucose + fructose + flavors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSweetening power\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~70% of sugar\u003c\/td\u003e\n\u003ctd\u003e~125% of sugar\u003c\/td\u003e\n\u003ctd\u003e~125% of sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAnti-crystallization\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStrong\u003c\/td\u003e\n\u003ctd\u003eVery strong\u003c\/td\u003e\n\u003ctd\u003eStrong\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHygroscopy\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGood\u003c\/td\u003e\n\u003ctd\u003eExcellent\u003c\/td\u003e\n\u003ctd\u003eExcellent\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNeutral\u003c\/td\u003e\n\u003ctd\u003eNeutral\u003c\/td\u003e\n\u003ctd\u003eHoney aroma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEconomical\u003c\/td\u003e\n\u003ctd\u003eMore expensive\u003c\/td\u003e\n\u003ctd\u003eVariable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal use\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVersatile confectionery\u003c\/td\u003e\n\u003ctd\u003eGanaches, ice creams\u003c\/td\u003e\n\u003ctd\u003eGingerbread, pastries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eGlucose syrup is the most versatile and economical. Inverted sugar is stronger but less common. Honey adds a distinct flavor that is not always desired.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to make nougat with glucose syrup\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eNougat is one of the iconic recipes where glucose syrup plays a key role. Here is the professional method:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1\u003c\/strong\u003e: weigh 250 g of sugar, 80 g of FunCakes glucose syrup, 60 g of honey, 80 g of water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2\u003c\/strong\u003e: bring to a boil until 145°C (sugar thermometer required)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3\u003c\/strong\u003e: meanwhile, beat 2 egg whites to stiff peaks with 30 g of sugar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 4\u003c\/strong\u003e: pour the hot syrup at 145°C in a thin stream over the egg whites while continuing to whisk\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 5\u003c\/strong\u003e: continue for 5-7 minutes until the mixture cools\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 6\u003c\/strong\u003e: add 200 g of toasted almonds + pistachios\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 7\u003c\/strong\u003e: pour into a frame lined with wafer paper, let harden for 24 hours\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGlucose syrup plays an essential \u003cstrong\u003eanti-crystallization\u003c\/strong\u003e role: without it, nougat would become grainy after a few hours. See the \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-nougat\"\u003efull nougat recipe\u003c\/a\u003e on the Patissland blog.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to achieve a shiny mirror glaze\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003emirror glaze\u003c\/strong\u003e is another key use of glucose syrup. The basic professional recipe:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e150 g of sugar\u003c\/strong\u003e + \u003cstrong\u003e150 g of FunCakes glucose syrup\u003c\/strong\u003e + \u003cstrong\u003e75 g of water\u003c\/strong\u003e heated to 103°C\u003c\/li\u003e\n\u003cli\u003ePour over \u003cstrong\u003e100 g of sweetened condensed milk\u003c\/strong\u003e + \u003cstrong\u003e150 g of white chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlend with an immersion blender, avoiding air bubbles\u003c\/li\u003e\n\u003cli\u003eAdd the desired coloring\u003c\/li\u003e\n\u003cli\u003eFilm directly on the surface, let cool to 30-32°C\u003c\/li\u003e\n\u003cli\u003eGlazing a well-frozen entremet: the thin layer of frost makes the glaze stick instantly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGlucose syrup provides \u003cstrong\u003ethe shine and fluidity\u003c\/strong\u003e essential for glazing. Without it, the glaze would be dull and hard to spread.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eThe syrup is too thick: how to thin it out?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eGlucose syrup is \u003cstrong\u003enaturally very viscous\u003c\/strong\u003e at room temperature. To make it easier to use, here are some tips:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarm water bath\u003c\/strong\u003e: place the closed jar in a bowl of water at 40-50°C for 5-10 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn the microwave\u003c\/strong\u003e: 15-20 seconds at medium power in a glass container, never exceed 30 seconds to avoid cooking the syrup\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContainer near a heat source\u003c\/strong\u003e: place the jar near the oven while it’s on for a few minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOiled spoon\u003c\/strong\u003e: lightly oil the spoon with a neutral oil to make detaching easier\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicone spatula\u003c\/strong\u003e: more effective than a spoon for scraping the sides of the jar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eImportant: never add water directly into the jar to thin it — this would alter preservation and change the syrup’s technical properties.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposition and nutrition\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Glucose syrup. (Simple and pure composition, no additives).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e: depending on the manufacturing process, may be derived from wheat. Check the original label for people intolerant to gluten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecial diets\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegan\u003c\/strong\u003e compatible (plant-based, derived from starch)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetarian\u003c\/strong\u003e compatible\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eLactose-free\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHalal\u003c\/strong\u003e compatible (no alcohol or animal derivatives)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIndicative nutritional values per 100 g\u003c\/strong\u003e :\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003eQuantity\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e~1,360 kJ \/ 320 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFats\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e~80 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e~30 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteins\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eGlucose syrup is a \u003cstrong\u003every energy-dense\u003c\/strong\u003e product to be used in moderation as part of a balanced diet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eStorage and shelf life\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eFunCakes glucose syrup\u003c\/strong\u003e has an exceptionally long shelf life thanks to its high sugar concentration:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBefore opening\u003c\/strong\u003e: minimum 24 months at room temperature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAfter opening\u003c\/strong\u003e: 12 to 18 months if well sealed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature\u003c\/strong\u003e: between 15 and 25°C, protected from direct light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefrigeration\u003c\/strong\u003e: not necessary, can even make the syrup too thick to use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeal tightly\u003c\/strong\u003e after each use to prevent moisture absorption\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: dry cupboard away from strong odors\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe syrup practically never spoils thanks to its high concentration that prevents the growth of microorganisms. If you notice \u003cstrong\u003epartial crystallization\u003c\/strong\u003e (formation of white flakes in the jar), warm it in a lukewarm water bath to redissolve the crystals: the product remains perfectly usable.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eTips for proper dosing and storage\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e5 secrets to get the most out of your jar of glucose syrup:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeigh rather than measure with spoons\u003c\/strong\u003e: viscosity distorts volumetric measurements. The electronic scale is your best friend\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOil the spatula\u003c\/strong\u003e: with a neutral oil, the syrup slides better and you don’t lose any on the spoon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep the jar near the warm area\u003c\/strong\u003e of the work surface: tempered (20-22°C), it is more fluid and easier to handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNote the opening date\u003c\/strong\u003e on the jar with a permanent marker, especially if you use it rarely\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecover jar residues\u003c\/strong\u003e by adding a little hot water and stirring — use this diluted syrup in a liquid recipe (sorbet, fruit syrup) to avoid waste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eCan glucose syrup be replaced in a recipe?\u003c\/strong\u003e\u003cbr\u003eFor most recipes, you can substitute with \u003cstrong\u003eneutral honey\u003c\/strong\u003e (acacia) at 50% of the required amount + 50% invert sugar, but the result is not identical. Glucose syrup remains irreplaceable for soft caramels, nougats, and mirror glazes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes glucose syrup contain sugar?\u003c\/strong\u003e\u003cbr\u003eYes, it is technically a simple sugar (pure glucose), but with a \u003cstrong\u003e30% lower\u003c\/strong\u003e sweetening power than regular white sugar. Ideal for not over-sweetening a recipe while benefiting from its technical properties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan you make homemade glucose syrup?\u003c\/strong\u003e\u003cbr\u003eIt's very difficult to reproduce at home because it requires enzymatic hydrolysis of starch in an industrial setting. There are \"alternative\" recipes with lemon + sugar + water, but the result is not the same.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for diabetics?\u003c\/strong\u003e\u003cbr\u003eNo, glucose syrup has a \u003cstrong\u003every high glycemic index\u003c\/strong\u003e (close to 100). Diabetics should avoid it or replace it with specific sweeteners (agave syrup, erythritol).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the syrup gluten-free?\u003c\/strong\u003e\u003cbr\u003eIt depends on the raw material. If made from corn starch, yes. If made from wheat, traces may remain. Check the label for strict gluten-free diets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it be used for children?\u003c\/strong\u003e\u003cbr\u003eYes, from 1 year old like any sugar, in moderation like all sugars. Strictly avoid in infants under 12 months (WHO recommendation for all added sugars).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much is in the 375 g jar?\u003c\/strong\u003e\u003cbr\u003e375 g of syrup equals about \u003cstrong\u003e250 ml\u003c\/strong\u003e, enough for 5 to 10 homemade recipes (nougats, glazes, caramels). A perfect size for regular use without risk of spoilage.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePatissland Tip:\u003c\/strong\u003e To get a \u003cstrong\u003ehomemade caramel that never hardens\u003c\/strong\u003e, always add \u003cstrong\u003e20% glucose syrup\u003c\/strong\u003e relative to the weight of sugar in your recipe (e.g., 50 g syrup for 250 g sugar). Glucose prevents crystallization and keeps a soft-melting texture even after 1 week. It's the secret of high-end artisanal caramels and caramel sauces that stay liquid in the fridge. Ideal for topping crepes, ice cream, profiteroles, or for filling in chocolate making.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":39443793379370,"sku":"F54430","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-glucose-375g-fun-cakes-1.jpg?v=1772138369","url":"https:\/\/patistopsland.com\/en\/products\/sirop-de-glucose-375g","provider":"Patissland","version":"1.0","type":"link"}