How and where to store glucose syrup. Glucose at home

Confectionery housewives often come across this ingredient on their list. necessary products. If you are not able to buy a component on store shelves, try to make it on own kitchen on one's own.

Invert syrup - what is it

Many recipes contain ingredients that you may not have heard of before. Housewives are often interested in how to invert sugar. Invert syrup is a substance that is an aqueous solution of fructose and glucose, which has anti-crystallization properties. It is obtained by heating a mixture of sugar and water, adding acid. A viscous substance will be an excellent substitute for some hard-to-reach components. You can buy unscented syrups at the store or make your own. Right product resembles honey, it can be stored for up to six months.

Invert syrup - what is it for?

AT confectionery production the use of invert syrup occurs for some operations:

giving the dough a golden hue;
slowing down the aging of the product;
biscuit impregnation;
creating fillings;
breakdown of sucrose;
making sweets.

How to replace invert syrup

Happens to buy desired ingredient does not work. According to experts, you can replace invert syrup following products:

molasses;
corn syrup;
glucose syrup.

Invert syrup at home

Cooking time: 2 hours.
Servings: 2 persons.
Calorie content of the dish: 274 kcal.
Purpose: for desserts.
Cuisine: European.

The recipe for invert syrup will require you to have minimum set ingredients. Knowing how to cook it is necessary for those who like to try new things. delicious food. Glucose syrup at home may be needed in the manufacture of icing, mastic and other elements of baking decoration. It will make it much easier to create alcoholic beverages, for example, moonshine.

Ingredients:

baking soda - ¼ tsp;
water - 155 ml;
granulated sugar - 350 g;
citric acid - 2 grams.

Cooking method:

Pour hot water into the pan, add sugar, stir until the crystals dissolve.
Turn on the fire of small power, wait for it to boil. When the water starts to bubble, add citric acid.
Cover the future syrup with a lid so that it fits snugly against the pan. Boil the substance until it acquires a golden hue. Remove the finished liquid from the heat.
To baking soda add dessert spoon water. Pour the resulting mixture into syrup. You will see a reaction with the release of abundant foam. The syrup will be ready when the process slows down. This will take approximately 15 minutes.

For mash

Cooking time: 1 hour 50 minutes.
Servings: 1 person.
Calorie content of the dish: 274 kcal.
Purpose: for alcoholic beverage.
Cuisine: European, Russian.
Difficulty of preparation: medium.

Inverting sugar for mash is indispensable for home brewing. This process involves the interaction of raw materials with yeast, during which fermentation should occur. However, this cannot be done quickly with cane or beet sugar. Yeasts first carry out hydrolysis, and then the reaction to obtain alcohol. Alcohol experts recommend that the sugar be decomposed artificially, which can reduce the time it takes to make the mash.

Ingredients:

water - 1.5 l;
citric acid - 9-12 g;
sugar - 3 kg.

Cooking method:

Pour water into a saucepan and heat to 70-80 degrees. Gradually add granulated sugar with constant stirring, observing the proportions.
Wait for the boil to begin, boil the syrup, removing the foam. The liquid should acquire a uniform consistency.
Reduce flame intensity to minimum. Pour in citric acid gradually, mix.
Cover the pot with a lid, increase the heat again. You need to cook the mass at 80 degrees for about 1 hour.
finished product cool to 30 degrees, pour into a container where fermentation will be carried out.
Add water, yeast and granulated sugar to the substance in the amount necessary to obtain alcohol.

Mirror glaze with invert syrup

Cooking time: 3 hours.
Servings: 1 person.
Calorie content of the dish: 342 kcal.
Purpose: for dessert.
Cuisine: European.
Difficulty of preparation: medium.

Mirror glaze with invert syrup often used to decorate confectionery, cakes and pastries. Its main advantage is beautiful and bright appearance, which is achieved due to the glossy sheen. The composition of sweetness includes invert sugar. To prepare this component, you will need special kitchen appliances: scales and thermometer. They are important because accurate measurements of temperature and mass are needed.

Ingredients:

sheet gelatin - 12 g;
inverted syrup - 150 g;
water - 75 g;
sugar - 150 g;
White chocolate- 150 g;
condensed milk - 100 g;
food coloring - 3-4 drops.

Cooking method:

Soak gelatin in ice water. Place finely chopped chocolate and condensed milk inside a tall glass for a blender.
Take a saucepan, pour in water and liquid glucose, add granulated sugar. Put the dishes on the fire, dissolve the sugar crystals, gradually heating the mixture. However, you do not need to stir with a spoon, you need to move the stewpan a little in different directions.
Wait until the mixture begins to boil, measure the temperature. Bring the indicator to 103 degrees.
Pour the hot mass into the glass with chocolate. Squeeze gelatin, add to ingredients. Mix the ingredients.
If you need to receive bright color add a few drops of food coloring. Insert the immersion blender while holding it at a 45 degree angle. Turning the glass, pierce the future icing on glucose syrup with the apparatus. If you do everything right, then the number of bubbles will decrease.
Ready product should be wrapped tightly cling film put in the refrigerator for 12 hours.
To warm edible decoration you can in the microwave or in a water bath, again punch with a blender. The temperature of the sweet mass should be 30-35 degrees, strain it through a sieve into a jug with a spout. This measure is necessary if bubble formation has occurred. Glaze is ready.

Mastic

Cooking time: 1 day.
Servings: 1-2 persons.
Calorie content of the dish: 354 kcal.
Purpose: decorating dessert.
Cuisine: European.
Difficulty of preparation: medium.

Mastic from invert syrup will do for registration of cakes, pastries and other confectionery. With fondant, you can not only cover the product, but also fashion various decorative elements. Making sweets at home is not easy, but with due patience, the hostess will cope with such a task. Baking, decorated with mastic with glucose syrup, looks beautiful, suitable for solemn occasions.

Ingredients:

sugar - 1 tbsp.;
water - 0.5 tbsp.;
gelatin - 12 g;
invert sugar - 85 g;
corn starch- 100 g;
salt;
powdered sugar - 0.6 kg.

Cooking method:

Pour gelatin with ¼ of cold temperature water. Mix the remaining liquid, salt, sugar, syrup, put on the stove, bring to a boil. Reduce the flame, cook for 8 minutes.
Pour the boiling water mixture to the gelatin, beat with a mixer for 10-15 minutes. until mass white color.
powdered sugar sift, add to the mixture in parts, not forgetting to stir. To prepare colored decoration, at this stage, add the dye. Mix all ingredients well, cover tightly with cling film. Leave for a day room conditions.
Sprinkle starch on your work surface. Put the mastic, mix well.

Video: how to make invert syrup

A lot can be said about glucose syrup. The topic is so capacious and complex that you can write a dozen pages. Therefore, I will consider and touch only the most important points without going into deep theory. After all, using certain products, you must understand why they are needed in the recipe.

So, glucose glucose syrup, - this is natural substitute Sahara. Like all sugars, it belongs to the group of carbohydrates. Culinary products may contain the following carbohydrates:

Polysaccharides- complex carbohydrates, consisting of more than 10 monosaccharides. Polysaccharides are carbohydrates that are insoluble in water, have no sweet taste, and are broken down into oligosaccharides. For example, polysaccharides include starch - a white powder, tasteless and odorless, partially soluble in water heated to 60-80°C.
Oligosaccharides- complex carbohydrates containing from 2 to 10 monosaccharides.
disaccharides- carbohydrates, consisting of 2 monosaccharides. Disaccharides are divided into two groups: those with reducing ability and those without it. The reducing disaccharide has all the properties of monosaccharides, that is, high hygroscopicity, anti-crystallization abilities, and a shift in the freezing point. Sucrose has no reducing ability! This is necessary to know to determine the properties of sugars and calculate the dry residue of sugar in the final product (GOST 5903-89 "Confectionery products. Methods for determining sugar"). Disaccharides include sucrose, lactose ( milk sugar present in milk), maltose and others. So, when we talk about sucrose, we mean regular sugar- sweet white sand crystals. Sucrose is made up of two monosaccharides: glucose and fructose. It has been assigned a sweetness ratio of 100%.
Monosaccharides- simple carbohydrates, consisting of one molecule, for example, glucose, fructose, galactose. They are not subject to hydrolysis (do not break down in water) and do not dissolve in alcohol.

AT confectionery business The most commonly used monosaccharides are fructose and glucose.

Fructose is found in fruit juices. It is the sweetest of all carbohydrates. Paired with glucose, it is part of honey (37%) and invert sugar(fifty%). Fructose is not thermostable: when heated, it decomposes, forming dyes. It is perfectly absorbed by the body, which allows it to be used by a wide range of consumers without impact to health. It has a high sweetness, which allows to reduce the mass of sugar in the final product without loss of quality and taste. It is a "sponge" that retains water (hygroscopicity), which is very important for products with low content fats (extends their shelf life, preventing from staling), saves products from drying out and cracking (body of sweets, ganache, fudge, etc.). An excellent preservative that quickly penetrates tissue walls. Does not crystallize. But obtaining fructose is quite expensive production, respectively, the cost of the product rises sharply, which is not always justified in the food industry.

Glucose, or sometimes it is also called " grape sugar”, present in honey and fruits. It has less sweetness than sucrose (74%). Dry glucose (dextrose) can be an excellent substitute regular sugar in products where sweetness needs to be reduced without sacrificing dry matter. Replaced 1:1.

How is glucose syrup obtained?

Very often on confectionery forums you can find the question "How to make glucose syrup at home?". There is only one answer: do not cook it at home!

To obtain glucose syrup, starch is boiled with dilute sulfuric acid for several hours. To remove from the resulting solution sulfuric acid, chalk is added to it, which forms calcium sulfate with sulfuric acid, the solution is filtered and evaporated. It turns out a thick sweet mass, called molasses, which is used in the confectionery industry. Molasses, in addition to glucose, contains various impurities of starch hydrolysis (the process of decomposition with the help of water). To obtain pure glucose, the boiling process is continued. The solution obtained after neutralization and filtration is concentrated until glucose crystals begin to fall out of it.

As you can see, it is much easier to buy ready-made glucose syrup in specialized confectionery stores.

Sweetness of glucose syrup

Glucose syrup is a clear, sweet liquid with a slight taste and no smell. Glucose syrup has 75% of the sweetness of sucrose (sugar).

Below is a comparative table of the degree of sweetness of sugars:

When substituting one carb for another in a recipe, don't forget to count the sweetness!

What does DE mean on a glucose bottle?

As a rule, the “DE” indicator and the numbers in percentage terms are written on a jar of glucose syrup. This is done so that we know what kind of product it is and what properties it has. Basically, all the syrup that is sold in Russia is a syrup with the equivalent of 42-43%.

DE is a dextrose equivalent, an indicator of the level of glucose in a substance, the degree of its purification and the level of impurities.

I repeat that in the process of starch processing, the breakdown of many substances contained in it occurs, they are purified, split into constituent parts, and so on until glucose molecules appear. This is where the fun begins: the degree of purification of glucose syrup can be different. The more glucose content in the syrup and the less impurities, the higher the DE. Conversely, the lower the glucose content and the higher the amount of by-products, the lower the DE.

Modern enzymatic way of processing starch by means of hydrolysis and pollution reduction by-products allows you to get a product with a high DE.

With the help of DE, we can find out the depth of starch hydrolysis: for starch, DE is 0, and for glucose this indicator is 100. That is, a high DE indicator indicates quality product With high content glucose, and low DE - with low glucose and large quantity impurities in it.

With the growth of DE, the hygroscopic ability of the product, anti-crystallization properties, and freezing point shift increase. Therefore, it is customary to divide syrups into several categories depending on the content of DE:

Low DE syrup (20-38%)- syrup has a high viscosity, not very sweet.
Syrup with an average DE (39-58%)- well-prepared syrup with reducing sugars, but still with impurities. It has a moderately sweet taste, transparent, colorless, odorless, medium viscosity, binds water well, reduces the degree of freezing, acts as an anti-crystallizing agent. Such a syrup is often used to prepare a glaze (mirror glaze): because. the syrup is moderately viscous, the freezing point drops, and when defrosted, the product behaves perfectly. Also, this glucose syrup is suitable for making ganache, marmalade, caramel, fillings for eclairs and other desserts. Remember: frosting can only be frozen based on fats!
Syrup with high DE (more than 59%)- Syrup with a high content of glucose. It has a low viscosity (fluid), moderately sweet, excellent moisture retention, hygroscopic, successfully binds water. It is well suited to products saturated with water. The syrup acts as a “sponge”: it absorbs water and retains it, which prevents the product from drying out (candies, nougat, marshmallows, marshmallows, etc.). And anti-crystallization properties help from the formation of a “dry crust”, winding of the product.

What is glucose-fructose syrup?

Glucose-fructose syrup (equivalent to invert syrup) is a mixture of glucose and fructose. The syrup has gone by several names: isoglucose, high fructose corn syrup, and glucose-fructose syrup. Indicators of the content of substances are approximately the following: glucose 51%, fructose 42%, oligosaccharides (impurities) - 7%.

Such syrups are widely used in the production soft drinks, jams and preserves. They allow you to increase bacterial stability, fruit flavor. Adding glucose-fructose syrup during canning will help prevent crystallization of sucrose and preserve the natural color of fruits and vegetables.

Currently, the United States is producing third-generation syrup, in which fructose is about 90-95%. One of the ways to obtain such a syrup is to create conditions for the partial crystallization of glucose and its subsequent removal from the glucose-fructose syrup.

What is glucose syrup for?

With it, you can lower the freezing point of the product, i.e. the temperature at which the product with syrup will begin to crystallize water into ice.
Helps reduce the sweetness of the product.
Glucose syrup reduces water activity. Water promotes the reproduction of microorganisms. Therefore, glucose in this case acts as a preservative, which allows the final product to extend the shelf life (ganache, candies).
Glucose syrup is hygroscopic, i.e. has moisture-retaining properties. It is recommended to use it when there is a liquid in the product that must be bound to prevent the final product from drying out (marshmallow, marshmallow, nougat, marmalade), the formation of a dry crust on the surface (marshmallow, for example), when there is a lot of liquid in the recipe that needs to be stabilized. Glucose is also used to bind water in the filling to prevent the dough from getting wet. Drying ganaches in candy cans can cause cracking of the candy body.
Glucose helps prevent crystallization in the final product.
Absorbs and retains moisture in the final product (especially high DE syrups).

Often experienced confectioners to achieve the desired result and combine several properties, two syrups are used at once: inert and glucose syrup.

Features of working with glucose syrup

Slightly warm the glucose before use. microwave oven(BUT: do not heat above 90°C - this will dry out the glucose!).
Collect glucose with a wet hand.
If you are cooking gelatin mastic, then you will need exactly glucose syrup, and not dextrose (glucose powder).
Glucose syrup is added to the dough in a proportion of 2-4% to flour to prevent staleness, and in an amount of up to 8% to reduce the crystallization of sugars.

Can I replace glucose syrup with invert sugar?

Remember: glucose syrup and invert sugar are absolutely different syrups! If you want to replace one with the other, then you must understand what goals you are pursuing and what you want to achieve. And if you are not familiar with confectionery chemistry, then it is better to rely on recipes. professional confectioners, where everything is adjusted to a percentage and a gram :)

Mirror glaze is used to decorate confectionery, turning them into masterpieces culinary arts. With the apparent complexity of the recipe, such a coating is prepared simply, but it is important to strictly follow the sequence of actions. The only difficulty is that it contains glucose ready syrup, but it is successfully replaced by other ingredients. Glucose-free mirror glaze is made from available products at home. Instead of glucose syrup, molasses, honey, invert syrup or even sugar are added.

Mirror glaze on invert syrup

Glucose syrup is sold in ready-made in plastic containers or in powder form. But what if there is no way to buy it? Do not be discouraged: if you have sugar, water and a bag of citric acid at home, you have already found a way out of this situation. Properly mixing the components and heating over low heat, after 10-15 minutes you will get invert composition, and after hardening, the glossy mirror glaze looks as beautiful as the mixture with glucose syrup.

For the preparation of invert syrup, the vigilant supervision of the cook is required: cook exactly according to the recipe, without leaving the stove.

The sugar crystals must completely dissolve in the water to form a viscous clear liquid. It is worth a little overexposing the mixture on fire, and it acquires a caramel hue. The last "chord" in the preparation of invert syrup is the addition of a pinch of citric acid, which will give the composition a pleasant sourness.

Invert syrup or how to replace corn syrup or molasses

So, you have decided on the ingredients and now you can safely proceed to the preparation of invert syrup. You will need:

granulated sugar - 300 g;
water - 130 ml;
citric acid - 1/3 tsp

The invert mixture is being prepared on fire. Set the temperature on the stove to medium and heat the water with sugar until boiling, constantly stirring the mixture with a spoon. Thus, you "help" the sugar crystals dissolve faster in the water and prevent them from remaining at the bottom of the dish and burning. Once the liquid boils, reduce the heat. Stir the liquid continuously until it begins to thicken.

readiness sugar composition check as follows: leave a drop on a saucer and wait a few seconds. It shouldn't blur. Hook it with your index finger from the saucer and press it lightly with your thumb. And now slowly spread both fingers 1-2 cm apart. If the syrup has turned into a thin thread, then it is ready. Throw a pinch of citric acid into the mixture and mix thoroughly. The prepared invert syrup does not differ from glucose in external indicators. And now you can prepare a mirror glaze without glucose syrup. To do this, prepare the products according to the list:

invert syrup - 150 ml;
sugar - 150 g;
condensed milk (pay attention to the label: condensed milk must be made from natural cream or milk)
water - 75 ml for mirror glaze and 60 ml for preparing a gelatin mixture;
chocolate bar - 150 g;
gelatin - 15 g;
food coloring (if the chocolate is white).

Pour into gelatin powder warm boiled water and leave to swell. Mix the future base of the mirror glaze: sugar and invert syrup. Bring to a boil and keep on low heat for a few more minutes until the sugar crystals "melt" into a clear liquid. Add the chocolate pieces melted in a water bath, condensed milk and gelatin swollen to a jelly-like state. If you decide to make a colored mirror coating, then do not forget about food coloring.

Beat the mixture with a blender, because mixing with a spoon is a very tedious process, the sweet mixture will lose desired temperature and will turn into a dense lump, which will be difficult to level on the surface of the confectionery. The composition will be homogeneous in the case when the components are well soluble in fat and water. Hold the blender at an angle of about 30-45 degrees and dip the wide end completely into the frosting. Avoid the formation of bubbles on the surface - they are then difficult to get rid of. As a result, you will get a delicious chocolate mirror glaze.

Video of making mirror glaze without glucose syrup

What to do if there is no glucose syrup?

At home, you can prepare glucose syrup only from ready-made glucose powder, but what else can replace it, besides invert syrup? There are many options: it can be honey, condensed milk, molasses. Honey gives wonderful honey aroma finished mirror glaze, and molasses with proper preparation evenly and beautifully lie on the finished pastry, hiding its small irregularities. Condensed milk is used as additional component to the main ones, for example, to white and dark chocolate. It is allowed to add vanilla, caramel, cream, milk.

Glossy coating not only looks great, but also provides an opportunity for your own experiments. If you add fat-soluble food colorings, which are sold in specialized stores, you will get multi-colored compositions from which magnificent color compositions can be made on the surface of confectionery. Own original drawings and intricate patterns on cakes and pastries will make them very elegant and festive - your household and friends will appreciate your talents.

honey frosting recipe

Glasage (the name of the mirror glaze in the language of culinary masters) with honey not only looks beautiful, but also has an amazing honey taste, which will greatly appeal to fans of this natural product. By adding sugar to the glaze, you can easily do without glucose syrup for mirror glaze. To prepare honey coating you will need:

gelatin - 15 g;
water - 60 ml for dissolving gelatin and 75 ml for syrup;
granulated sugar - 150 g;
white chocolate bar - 150 g;
honey - 150 g;
condensed milk from natural dairy products - 100 g;
food coloring - optional.

Pour gelatin with warm water and leave to swell. Mix water and honey, add sugar. Put the composition on medium fire. Whisking constantly, wait until the mixture is smooth. In order for the sugar to completely dissolve, the liquid must be brought to a boil, and then, when it cools down a bit, add chocolate and condensed milk melted in a water bath. You will get a viscous white mixture (sometimes milk can be added to the syrup instead of water). Mix it with hot honey syrup, pour gelatin and mix thoroughly with a blender.

The mirror icing for the cake is ready and the most crucial moment is coming - distribute it evenly over the surface of the confectionery. Pay Special attention for moments:

The "working" temperature of mirror glaze is from 28 to 35-38 degrees. Cool the mixture down to lower temperatures if you want to create a streak effect. If you want to completely cover the cake with an even glossy layer - the glaze temperature should be at least 35 degrees.
Remember: mirror fondant hardens very quickly, so you need to make the glaze, observing the conditions for a suitable temperature, and cover the product very quickly. Place a cupcake or cake on a stand, pour into the center sweet mixture, rotate the product at an angle so that the glaze spreads over its surface and sides in an even layer. With such movements, it must be well aligned, otherwise the expected effect will not work.
Condensation must not be allowed to form. Therefore, the cake or pastry must first be placed in the cold for 5-10 minutes. It is no coincidence that mirror glaze is very often used to decorate mousse sweet treats. Put the confectionery in freezer, and when you pull it out, immediately start decorating with icing.
The recipe for colored mirror glaze involves the use of special fat-soluble dyes. Buy them in advance at the store, do not replace nutritional supplements juice of beets and carrots (although the juice of berries is suitable for this purpose). Though mirror glaze with vegetable juices will not work, but a stunning glossy shade and bright, saturated colors, the mixture acquires after the addition of white and dark chocolate. But it is much easier to use food coloring, because the palette of shades comes out varied - from blue and pink to maroon and purple. The preparation of the dye is a fascinating process, mix additives of different colors, and you get a new shade.

Novice cooks are afraid to cook mirror glaze, worrying that they will transfer products in vain. But the preparation of the mixture is so simple and interesting that, in the end, people get incomparable pleasure from it, and the quality finished glaze pleasantly pleases. If you are familiar with other sweet fudge recipes, such as how to make frosting for gingerbread cookies, then it will not be difficult for you to make a mirror glaze without glucose.

Glucose is one of the most easily digestible sources of valuable nutrition that can increase the energy reserves of the body and improve its functions. How to prepare a glucose solution and why, read further in the article.

What are glucose solutions?

There are isotonic and hypertonic solutions of this substance.

5% isotonic glucose solution is used to replenish fluid reserves in the human body. In addition, this glucose solution is a serious source nutrients, during the metabolism of which great amount energy in the tissues - the energy that is so necessary for the full functioning of the body.
In turn, a hypertonic glucose solution (10-40%) is used for intravenous injection into the body, and allows you to increase the osmotic pressure of the blood, improve the metabolism and antitoxic functions of our liver, increase the flow of fluid, which is directed from the tissues to the blood.
In addition to the above functions, the use of hypertonic glucose solutions also contributes to vasodilation, an increase in the volume of urine excreted by the body and activation of the contractile activity of the myocardium (heart muscle).
As a general tonic, glucose can be used for chronic diseases accompanied by physical exhaustion.

How to prepare a glucose solution at home?

Today, glucose solution has found the widest application in the medical practice of doctors of absolutely all specialties. This drug is prescribed to patients with infectious various diseases, with hepatitis, as well as all sorts of possible intoxications. How to prepare a glucose solution, often other drugs that are injected into the body intravenously are diluted with a glucose solution.

Remember for yourself that in everyday practice, doctors in most cases prescribe 5% and 40% glucose solutions. However. In certain cases, there is a need for other dilutions of glucose - these are 10% and 20% concentrations of this substance.

How to prepare a glucose solution and make a calculation?

To know how to prepare a glucose solution yourself, read and study the method for preparing 1 liter of glucose solution (40%), which usually acts as the basis for preparing similar formulations of other concentrations.

You need to take sterile measuring utensils, glucose powder and solvent. Often, water is used as a solvent, which must comply with GOST FS 42-2619-89. Glucose should be taken in large numbers, with a margin, given that it will evaporate during the preparation process.

How to prepare a glucose solution - an alternative formula

Calculate the required mass fractions of each of the components in order to prepare a glucose solution, following the formula:

(A*100)/(100-B),
where A is the mass of anhydrous glucose,
B is the water content in it (as a percentage; this will be the correction for evaporation).

Thus, 440 g of glucose, having a moisture content of 10%, should be placed in a volumetric flask and filled with a small amount hot water. Leave the solution until glucose is completely broken down and cooled. After that, this volume must be brought to 1 liter and filtered.

When the quantitative content of the substance, and hence the concentration of the solution turned out to be higher than required, the situation can be corrected with the help of the same water. The required volume of water to prepare a glucose solution can be calculated as follows:

X \u003d (A * (C - B)) / B,
where X is the volume of water required for dilution (expressed in ml);
A is the volume of the resulting solution, in ml;
B is the required solution concentration (in %);
C is the actual concentration of the solution (in %).

When the required concentration of the glucose solution is reached, pour the solution into a vial, attach a label to it indicating the concentration of the solution and its name (preferably also the date of manufacture and batch number).

Store the glucose solution in an airtight container away from direct sunlight at a temperature not exceeding +25°C.

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where A is the mass of anhydrous glucose, and B is the percentage of water in it (this is the correction for evaporation). So put 440 grams glucose with a moisture content of 10% into a volumetric flask, fill it with a small amount of hot water and leave until completely dissolved and cooled, and then bring the volume of water to one liter and filter.

What is invert syrup and how to prepare it?

Invert syrup is an aqueous solution of a mixture of glucose and fructose, which has anti-crystallization properties. The component is used to replace molasses and corn syrup in the production of baked goods from flour. It increases the shelf life flour products, gives the dough elasticity and a golden hue when baking.

At home, invert syrup can be replaced maple syrup, confectionery glucose, corn syrup and liquid honey. Using the component will achieve the following effects:

preventing the formation of crystals (in sweets, fillings, creams, cookies, etc.);
improvement of taste and aroma;
increasing the degree of porosity of the bread crumb, its elasticity;
extending the shelf life of the finished dish;
the dough becomes golden.

Invert syrup is added to bread, cakes, cookies, creams, it is used to prepare mastic, icing and marshmallows, marshmallows, and other sweets, using it as a sugar substitute. So, the sweetness of the product is 120% of the sweetness of sucrose. The syrup is also used to make moonshine, beer, kvass and other alcoholic beverages.

Cooking syrup at home

The process of preparing syrup involves a chemical reaction - acidic or enzymatic hydrolysis of sucrose. To prepare a viscous solution, you will need the following components:

300 ml of pure water;
700 gr. granulated sugar;
4 gr. citric acid;
3 gr. soda.

Based on the characteristics of the formula of the ongoing process, the mass of the resulting product is greater than the sugar initially subject to hydrolysis, that is, 360 parts of glucose and sucrose are obtained from 340 parts of the initial product in equal amounts.

To make syrup yourself, you need to follow this algorithm:

for cooking, they take a pan with a thick bottom so that the syrup warms up well and does not burn, pour sugar into it and pour it with water;
over low heat, the composition, with constant stirring, is gradually brought to a boil;
when the water begins to boil, pour citric acid into the composition and mix;
cover the pan tightly with a lid and leave to cook for half an hour;
after the specified time, the syrup should be pulled out with strings, and then it is turned off;
when the mass cools down to 80 degrees (on average, after a quarter of an hour without a lid), it is neutralized with soda - as a result, an active reaction will occur with the rapid formation of foam;
as it cools, the composition is stirred so that all the foam comes off, and then poured into a jar for further storage.

The mass will turn out to be a pleasant golden color, moderately liquid, and during storage it freezes. Store inverted sugar syrup at a temperature of 15-20 degrees for at least a month.

Inverted mash syrup

When inverting sugar for mash, you can achieve:

fast fermentation - up to two days. Yeast encounters sugar, breaks it down into monosaccharides, and then processes it into alcohol. In the case of invert syrup, splitting is done in advance, and the reaction will go faster;
has the best organoleptic properties.

To prepare the syrup, you will need the same products in the following proportions: for 1 kg of sugar 400 ml of water, citric acid - 4 gr. per kilogram of granulated sugar (soda is not used to create moonshine). Preparation: water with sugar is heated over low heat, boiled for about half an hour, then citric acid is added. Depending on the desired taste and aromatic qualities of the product, it can be cooked for longer, up to two hours - then it will be saturated and dark.

Internet and social networks literally blew up photos of cakes with a perfectly smooth glossy or mirror surface. Now edible gloss is used in the preparation of cakes, pies, desserts, cakes, and mousses.

Someone covers the entire surface of the product with a “gloss”, and someone only a part, leaving beautiful smudges. One way or another, such a design of sweets would not be possible without the main ingredient of mirror glaze - glucose syrup.

Features of Glucose Syrup

Glucose syrup is a multifunctional product with a number of properties required in the confectionery business. It is viscous and sticky, very strongly reminiscent of fresh honey. At the same time, the syrup is absolutely transparent, and its taste is similar to caramel. It is less sweet than honey or sugar and does not have a cloying aftertaste. Essentially, glucose syrup is a concentration aqueous solution monosaccharides, which are obtained by hydrolysis and purification of starch.

In nature, the main source of glucose is fruits and honey. Glucose syrup for confectionery is made from corn, and some manufacturers use potato starch for this.

Ready-made liquid glucose syrup is sold in plastic buckets. It can be stored up to two years without losing its properties. There is also dry glucose syrup - in the form of a powder it is used for baby and diet food.

Glucose syrup recrystallizes sugar, providing softness, freshness and excellent preservation. various products preventing them from drying out. Glucose syrup has low hygroscopicity - it absorbs moisture, due to which it is used as a protective glaze. And good viscosity makes the product with such a coating convenient for eating.

found glucose syrup wide range applications in various types industry - in the confectionery and baking business, in the production of sweet and alcoholic beverages. Thanks to its properties, glucose syrup improves the characteristics of all types of bread and flour products. It is also added to desserts, gingerbread, cookies, creams, Turkish delight, sweets, ice cream and marmalade.

Glucose syrup is popular not only because of its properties, but also because of its cheapness. Agree, growing corn is easier than cane or other sugar plants.

Summarizing all of the above, we can distinguish the following distinctive properties glucose syrup:

delay and decrease in crystallization;
decrease in indicators of activity of liquids;
providing aroma and color when heated;
moisture absorption.

Preparing the mirror glaze

Mirror glaze, created using glucose syrup, is shiny, can have any color or even combine several shades, and it is also very plastic and catchy. You can cook it at home.

Mirror Glaze Ingredients:

glucose syrup - 150 g;
sugar - 150 g;
water - 75 g;
condensed milk - 100 g;
white chocolate (can be replaced with dark) - 150 g;
gelatin - 10 g;
dye - optional.

Soak the gelatin in half the volume of water. Mix the remaining water with glucose syrup and sugar. Bring the resulting mass to a boil over low heat. Then quickly pour the boiling syrup over the condensed milk or chocolate. Knead the mass without beating. Then add the already swollen gelatin. Mix everything again and add the dye. Beat the mass with a blender until a perfectly smooth surface without bubbles is obtained.

Put the resulting glaze to infuse for 7-9 hours in the refrigerator. You can use the glaze after you warm it up to 35 degrees - it is better to use a cooking thermometer to measure the temperature.

Coating a confection mirror glaze necessary after you have cooled it well. This will help her to lie perfectly on the surface of the dessert.

After that, the cake or any other delicacy with mirror glaze will look so bright that it will not leave anyone indifferent. And thanks to glucose syrup, the dessert will be not only tasty, but also healthy.