Substituting glucose syrup for glucose
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 glucose syrup around. Can I use glucose syrup in place of glucose (I'm assuming they mean the dry kind)? If so, what ratio should I use?
As an example, this is one recipe: http://trissalicious.com/2010/02/25/family-gems/
This question isn't specific to that recipe, though. Most pate de fruit recipes seem to call for glucose.
Best Answer
In boiled syrup candies like this one, glucose is often used as an insurance policy to keep all the rest of the sucrose in the recipe from crystallizing. The dissimilar sugar molecules in the solution interfere with the sucrose crystallization and they instead form smaller crystals and the candy has a smoother texture.
You can easily use glucose syrup in this recipe. As it adds a little water you will have to boil the syrup a little longer to reach the desired concentration (and thus temperature.)
As far as the ratio- You can look at the label of your syrup to see the glucose content and use that as a starting point but don't worry about being too exact in your conversion. As the glucose is simply for interference small variations aren't going to make much of a difference. Often when I am making candies like this I will just eyeball a tablespoon or two depending on how much candy I am making.
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How do you substitute glucose syrup for glucose?
It will mix easily with various food ingredients and can be diluted by mixing in water. If you are replacing Glucose Syrup with Glucose Powder, use 75g of Glucose Powder instead of 100g of glucose syrup. Our Glucose Powder has a DE value of 40.Is glucose and glucose syrup the same?
Glucose syrup is distinct from glucose, which is a simple carb and your body and brain's preferred source of energy ( 1 , 2 ). Instead, the syrup is made by breaking down glucose molecules in starchy foods through hydrolysis. This chemical reaction yields a concentrated, sweet product with a high glucose content ( 3 ).What can I use to substitute glucose?
If you're making a recipe that calls for liquid glucose, you may find yourself looking for a glucose substitute....Liquid Glucose Substitutes- 5 1/3 cups of granulated cane sugar.
- 2 cups of water.
- A pinch of salt.
- 1 teaspoon of cream of tartar.
Is glucose syrup good for baking?
Application. Dextrose or corn syrup is not a direct substitute for sugar and work best in baked goods when combined with other sugars. In comparison to sugar, they promote browning and are not as sweet. Bakers use dextrose or glucose syrup in biscuits, breads, rolls, cakes, cookies, crackers, doughnuts and frostings.Perfect Glucose Syrup~Corn Syrup Substitute Recipe Without Cream of Tartar
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