What is glucose syrup?
Glucose syrup
it is an ingredient obtained from the hydrolysis of starches. The raw material may vary, so the origin must be checked on the product label. In pastry making it is not only used to sweeten: depending on the composition and recipe it can help control the crystallisation of sugars, the consistency and the conservation of humidity.
Not all glucose syrups are the same. Concentration, sweetening power and preparation behavior depend on the product chosen; for this reason the quantities must come from a tested recipe or from the manufacturer’s technical data sheet.
What is glucose syrup used for in pastry making?
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Icings and sugar processing:
it can help limit crystallization and maintain a more uniform consistency. -
Ice creams and semifreddos:
contributes to sugar balance and structure, but the result depends on the entire formulation. -
Sugar paste, fondant and marshmallow:
it can promote elasticity and workability when required by the recipe. -
Baked products and fillings:
can affect softness, moisture and texture.
How is it used?
The syrup is normally weighed together with the other ingredients of the recipe. Don’t add it by eye and don’t automatically replace it with sugar: sweetness, available water, consistency and cooking or freezing behavior change. Follow the dose of the approved recipe and check the characteristics reported on the package.
Can it be replaced with honey?
Honey can perform some similar functions in certain preparations, but it is not a universal substitute nor necessarily usable in the same weight. It has different flavour, composition and humidity. If the recipe does not explicitly provide for substitution, it is preferable not to modify it.
Where to buy it
Consult the category
Ingredients
and check current availability. Before purchasing, check the product’s format, composition, declared origin, allergens and directions for use.
