I recent backed a pie that included glucose and the recipe pretty much only said melt glucose...nothing about how to use it which lead me to much agony :) So t
I've noticed that many pate de fruit recipies call for a small amount of glucose in addition to sugar. My local store didn't have any glucose, but I have glucos
Does liquid glucose contain fructose in the same ratio as high fructose corn syrup?
I love cooking especially sweets but I'm not a professional. This time I tried to make ready-to-roll icing for the first time to decorate cupcakes but it was h
There are a couple recipes out there for invert syrup that basically say add some acid (citric acid or cream of tartar) at 0.1% w/w bring it up to 240 °
I love cooking especially sweets but I'm not a professional. This time I tried to make ready-to-roll icing for the first time to decorate cupcakes but it was h
There is this article here in Australia that an importer has labeled corn syrup as honey. It has been imported from Turkey and it has been sold to people. I thi
What does liquid glucose do for a marshmallow? Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter? What are the effects
So I'm looking to make some simple syrups (lavender, basil, etc...). In looking around I see that making 1:1 syrups via the "hot" process it should safely last
I am trying to perfect my Dutch syrup waffles (stroopwafels). The cookies (waffles are perfect but the caramel filling is giving me problems. I tried making th
Since I was trying to make some marshmallows for the first time, I bought liquid glucose as was mentioned in the recipe. But, because of mishandling, the cap of
I see glucose being used in cake to make them soft and moist. Now I'm wondering if glucose could have the same effect in bread. Can glucose be used in a brioch
I am doing a peach sorbet following pierre herme recipe which literally said: 580g of peach puree 74g sugar 104g water 37g of glucose (I've used high quality h
I was successful making a new ice cream recipe from Pierre Herme: 100g Milk 135g Cream 1 egg yolk 45g sugar 15g glucose I replaced the glucose by honey. After
I just read a recipe for DIY Tahini Halva made using honey and another recipe (sugar free) of Tahini halva made with erythritol. However, Erythritol is not chea