Why is glucose not used in many cake recipes?
Glucose is used in some recipes to make a cake soft and fluffy (for example, this Strawberry Shortcake recipe video https://www.youtube.com/watch?v=Wc6F_dLJo8o).
What is the reason glucose is not widely used in other cake recipes?
Best Answer
Glucose is very expensive, unlike caster sugar (sucrose, also commonly called "table sugar") which does the job, and is much easier to work with. Glucose in the modern kitchen is only really used in meringues.
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Can we use glucose in cake?
Bakers use dextrose or glucose syrup in biscuits, breads, rolls, cakes, cookies, crackers, doughnuts and frostings.What does glucose syrup do in cakes?
What Is Glucose Syrup Used for in Baking? Glucose syrup is a substance used as a form of thickener, sweetener, and moisture-retaining agent. Since it doesn't crystallize like compound sugar, it is used for fondant, candy, cake icing, and other baked goods.What is glucose in cake recipe?
Liquid glucose, often referred to as glucose syrup, is a liquid form of simple sugar. It tends to keep products soft and moist so is often used in icings (such as royal icing) to stop them from becoming hard and sometimes in baking to keep products soft and moist.Why do we use glucose in baking?
Glucose syrup is a substance primarily used in commercial food production as a sweetener, thickener, and moisture-retaining agent. As it doesn't crystallize, it's often utilized to make candy, beer, fondant, and certain canned and premade baked goods.Why Glucose Makes Cakes Fluffy **
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