Glucose syrup recipe for preparation from powder. Glucose syrup: what is it and why is it needed

Let's see what the name "invert syrup" means. Without going into the chemical details of hydrolysis and inversion, sucrose is broken down into glucose and fructose. In invert syrup, these substances are contained in equal parts. Its consistency resembles liquid honey, the color varies from transparent to light golden. You can find it in a myriad of recipes, along with glucose syrup. In most cases, the above syrups are interchangeable.

What can replace glucose syrup

If you find glucose syrup in the recipe, but it was not at hand, replace it:

• molasses;
• corn
• or maple syrup;
• liquid honey;
• trimoline (invert syrup industrial production);
• Or make your own invert syrup.

invert syrup: cooking

Will be required simple ingredients that can be found in every home:

• 350 grams of sugar;
• 155 milliliters hot water;
• 2 grams of citric acid (2⁄3 level teaspoons)
• 1.5 grams of soda (1⁄4 teaspoon).

It is necessary to take dishes with a thick bottom and a hermetically sealed lid. (Aluminum pans should not be used - they will release harmful compounds during the syrup making process.) Pour hot water into the pan and dissolve the sugar in it. When the sweet liquid boils, pour citric acid. Reduce the heat under the simmering pot to a minimum and seal with a lid. Cook over low heat for 45 minutes. Cool the finished syrup a little, and add the diluted to dessert spoon soda water. When the foam ceases to stand out (after about 10 minutes), it's time to pour the syrup into a glass container with a lid through a fine sieve. As you can see, making invert syrup does not require any special skills.

What can not be said about glucose syrup. It is impossible to make it from scratch at home. But if you have glucose powder, making syrup out of it is not difficult. How to prepare glucose syrup from powder: For 100 milliliters of water, take 91 grams of glucose powder. Mix and place in the microwave for two minutes. The syrup is ready! We have also collected other most topical issues about glucose syrup to give comprehensive answers to them.

Where is glucose syrup used

Glucose is an excellent sugar substitute. Its sweetness level is 75% (invert syrup - 125% compared to sugar).

Main properties:

• preventing the appearance of sugar and ice crystals;
• moisture retention (product stays fresh longer);
• increasing the plasticity of the mass;

Products:

Ice cream, sorbets and other frozen desserts become more stable and begin to melt at higher temperatures.

Marshmallows, marshmallows, marshmallows, marmalades retain a delicate airy texture, are stored longer; glucose syrup also prevents the formation of a crust and crystallization of sugar.

Mastic, chocolate and caramel become more plastic, easily take the necessary shape.

mirror glaze - smooth, shiny, well and quickly hardens.

The fillings stay fresh longer, retain the required consistency, do not give moisture to the dough, chocolate, etc.

Baked goods stay fresh longer.

Alcoholic drinks (preservative, stabilizer).

Use glucose in any recipe as a sweetener. It is less sweet than sucrose, but it has a number of advantages and useful properties. For example, it quickly restores energy losses, stimulates mental activity, and increases efficiency.

How to store glucose syrup

Keep away from direct sunlight and other sources of heat. Optimum temperature from 15 to 20 degrees. Store in a tightly closed container.

Where to store glucose syrup

In a glass or plastic container with a tight lid. Does not require refrigeration.

Where to get glucose syrup

• buy;
• make from glucose (dextrose) powder;
• replace with molasses, trimoline;
• cook invert syrup.

How to replace glucose syrup in mirror glaze

• Liquid honey (has its own taste).
• Corn syrup.
• Glucose-fructose (invert) syrup.

Where to buy glucose syrup for mastic

Glucose syrup can be found exclusively in specialized stores of confectionery ingredients. Pharmacy glucose solution for culinary purposes is not suitable - too low a concentration. If you have glucose (dextrose) powder, make your own syrup. How - read above. You can order glucose syrup or glucose-fructose syrup (trimoline) in the online store. No time to wait - replace with corn syrup, molasses, or cook invert syrup. Please note: all sweeteners have varying degrees of sweetness. This feature should be taken into account when replacing the ingredient.

Where is glucose syrup sold

Wrong answer: pharmacy.

Correct Answer: Candy store

Where to buy glucose syrup for confectionery decorations: in an online store for confectioners, for example, Farina) We can also offer molasses or invert syrup for decorating.

Buy glucose syrup Ukraine

In the Farina online store you will find glucose syrup in convenient packaging for both home use as well as for production. We guarantee prompt delivery to any city in Ukraine by a carrier convenient for you.

I think those housewives who often do various pastries on your own, this glucose syrup recipe should be familiar. As I said, most often such a syrup is used for gingerbread dough, cooking cookies, as well as various creams and sweets. Feature of this simple recipe glucose syrup is that when heated, the sugar in it is split into glucose and sucrose, hence its name. As a result, the syrup turns out to be viscous and transparent, it is stored for a rather long time and is not subjected to sugaring, which is very important.

Glutton wishes you bon appetit!

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Glucose syrup

Glucose syrup is the thing without which baking is almost impossible, especially when it comes to gingerbread and gingerbread cookies, and today I will tell you how to make such a syrup yourself.

• Sugar 300 Grams
• Water 130 milliliters
• Citric acid 1.7 grams
• Baking soda 1.2 grams

To begin with, take a not very deep pan and pour sugar into it.

We fill granulated sugar specified quantity water.

We put the mass on the fire and bring it to a boil.

After the syrup boils, add citric acid to it and again bring the mass to a boil.

Then we make the weakest fire under the pan and cook the syrup for 30-35 minutes.

When our syrup has cooled down a little, soda should be poured into it, after which small bubbles will appear on the surface of the syrup.

When the bubbles are almost gone, the syrup is ready to use. You can immediately cook something with it, or you can pour the syrup into a jar and put it in the refrigerator, the syrup is stored for quite a long time.

invert syrup

When you see words like glucose syrup, molasses, corn syrup, you immediately close such a recipe? But you can cook invert syrup at home from simple and available products and replace any of these rare ingredients!

What is invert syrup for? It will come in handy for making marshmallows, marshmallows, it can be used in bread recipes and even replace glucose syrup in a mirror glaze recipe. I will not describe the chemical reactions that occur during the cooking of syrup, I will only tell you what is the main difference between invert syrup and regular sugar. Invert syrup has anti-crystallization properties, in other words, pastries, marshmallows, cream or ganache prepared with this syrup will not be sugared during storage and remain intact longer.

I will give three options for preparing invert syrup, the ingredients are the same, there are slight differences in the preparation technology.

The easiest invert syrup recipe

• Granulated sugar - 300 g
• Hot water - 130 ml
• Citric acid - 1 g (about 1/3 teaspoon without a slide)

Place sugar in a saucepan, pour in hot water, cook, stirring, over medium heat. Bring to a boil, add citric acid, stir and reduce heat to the lowest possible. Close the lid and cook for 25-35 minutes.

After about 25 minutes, check the readiness of the syrup, you can do this with a thermometer (the temperature should be 108 degrees) or take a test on a thick thread. Drop some syrup on a saucer with ice water, grab the drop between your thumb and forefinger and squeeze and unclench several times. If you see a thread of syrup 4-5 mm thick, the syrup is ready, if the thread is thin, boil the syrup for another 10-15 minutes.

Cool the finished syrup and pour into glass jar. Store at room temperature for up to a month or in the refrigerator for 2-3 months. The finished syrup looks like liquid honey light yellow color, after cooling it becomes more dense.

Recipe for invert syrup with baking soda

• Sugar - 350 g
• Hot water - 155 ml
• Citric acid - 2 g (2/3 tsp without a slide)
• Baking soda - 1.5 g (1/4 tsp without a slide)

pour sugar hot water, bring to a boil. Add citric acid to the syrup and cook over low heat with a barely noticeable boil for 45 minutes. Remove from heat, let cool slightly for 5-10 minutes. Dilute the baking soda in half a teaspoon of water and add to the syrup, stir. The syrup will begin to foam a lot, as it should be. After 5-10 minutes, foaming will stop. Strain the syrup through a sieve and pour into a jar.

A quick way to make invert syrup

• Sugar - 350 g
• Hot water - 150 g
• Soda - 5 g
• Lemon juice - 5 g

Place sugar, water and lemon juice in a saucepan and place on medium fire. Bring to a boil, stirring constantly, and cook for another minute without stirring. Cool the syrup for 5 minutes and add baking soda. Wait 5-7 minutes until the foaming is over, strain the syrup through a sieve. It is this cooking option that I show in the video. This method of preparing syrup is good because it can be prepared quickly and the color of the finished syrup is almost transparent, like glucose syrup.

Invert syrup video recipe

Important points in the preparation of invert syrup are a saucepan with thick walls and the most minimal heating. If these conditions are not met, the syrup can quickly darken and you will get caramel, which, of course, is also tasty, but not suitable for our purposes. If a suitable utensils not at all in the house, you can put a pot of syrup in a large bowl of water. You get something like a water bath.

I hope the preparation of invert syrup at home will be successful, share your experience in the comments. Subscribe to the newsletter to find out more recipes with and without invert syrup, cook with pleasure!

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Mirror glaze is used for decoration 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 confectionery, 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 flavor, 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 warm water and leave to swell. Mix water and honey, add sugar. Put the composition on medium heat. 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:

1. 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.
2. 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.
3. 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.
4. 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 gingerbread cookie icing, then it will not be difficult for you to make glucose-free mirror icing.

Glucose, trimoline, molasses - these words are often found in recipes that form confectioner's world. But very often on different confectionery blogs you can read that all these products are almost the same or that they are interchangeable. In this and several subsequent articles, I will tell you about what they are with scientific point all of these confectionery what are their physical and Chemical properties where and why to use them. Together with you, we will dot the “and” in this complex issue and connect the threads of cause-and-effect relationships in a chaotic tangle of information. I will try to be as concise and precise as possible so as not to confuse you even more with complex chemical terminology.

Today we will learn more about confectionery glucose syrup. Glucose syrup is a viscous, viscous liquid of a transparent color. It is less sweet than sugar and has a pleasant taste. For confectioners this is very universal product. It is added to mirror glazes to give that characteristic and beloved perfect glossy sheen, caramel to prevent sugar crystallization. Often, to extend the shelf life, glucose is added to candies and marmalade.

As a component of various glazes, glucose syrup is used because of its low hygroscopicity: this allows glazes to protect the surface. confectionery from excess moisture, foreign odors and other environmental influences. Due to glucose syrup, ice cream and other products that are to be frozen do not completely freeze, they simply become dense, while maintaining their elasticity. At any whipped ganache glucose is added to create a more uniform texture, with the addition of glucose they make an easy-to-use element confectionery — plastic chocolate, which is used as cake decor or cake.

Now let's look into chemical features this product. Glucose syrup is water solution the monosaccharide glucose (or dextrose), which is found in in large numbers berries, fruits and vegetables. In order to make an aqueous solution (that is, syrup) of glucose in production, you first need to extract the glucose itself. Simply add glucose to various confectionery masterpieces much more convenient in a diluted, rather than powder form. It is obtained by hydrolysis of starch and cellulose. Starch is a substance that is found in a large number of grains and legumes, acting as a store of important nutrients. Most starch is found in rice, wheat, corn and potatoes. Accordingly, glucose can be obtained from the starch of any of these plants. Bottom line: glucose is produced from starch, and syrup is already being made from glucose (in other words, they simply make it in a convenient, liquid, form). At this stage, everything should be clear. Difficulties start further.

Numerous pastry blogs tell us that in most recipes, glucose can be replaced with a homemade "invert syrup" (I will introduce you to the process of inverting sugars in a future article), which is recommended to be prepared from water, sugar and citric acid. Honestly, I don’t cook such syrups myself (I don’t really trust them), but I always add them to various sweet products only ready-made purchased glucose syrup. A lot depends on the quality of glucose syrup. For example, if you add it to mirror glazes, glucose syrup from different manufacturers will behave differently: one can make the glaze “watery” (which will cause it to drain very much), and the other will make it “correct” density and fluidity. On the master classes in confectionery art I endure only those recipes, in the application of which we eventually get a stable end result, which is why I try to almost always use the best patisseries ingredients from the same manufacturers. I work with these ingredients every new recipe, repeatedly reproduce it, and after the stability of the result suits me, I show it for everyone to see. It is extremely important for me that visiting my Master Class you came home and with the same ingredients you could cook any dessert. The situation is exactly the same with the production of cakes and pastries to order: if you want to have a stable result and be sure of the quality of the product you sell, always use the same quality ingredients. That's all I'm leading to the fact that any major factory, which produces confectionery ingredients, does it according to strict established technology and always gets the same quality ingredient at the output. And, if we boil the syrup every time, then no matter how hard we try, the result will be different each time: a few degrees were not cooked or digested, we took sugar of a different quality, the wrong pan, etc ..

Pastry craftsmanship is an exact science, despite all possible manifestations of virtuosity. We can change something in taste, shape, appearance, but certain underlying processes always remain the same. That is why I always emphasize the importance of clear measurements.

Now the question of interchangeability. Despite the fact that glucose syrup, molasses and invert sugar have glucose in their composition, I do not consider them interchangeable products. Firstly, they all have a different sweetness, and secondly, they all have a different effect. Of course, these ingredients undoubtedly have similarities, but in my recipes I clearly indicate the ingredient and expect that you will use it. For example, in many recipes from my book "From simple to complex with Elizaveta Glinskaya" contains glucose syrup. "Colored glasses for decoration", "Caramel sauce", "Mandarin orange confit", "Zest in syrup", "Marmalade", " mirror glaze”- in these and many other recipes, I add confectionery glucose syrup. In some cases, it plays the role of a preservative, in others it creates the necessary structure, plays the role of a recrystallizing agent for sugar.

I very often use glucose syrup in the process of preparing various confectionery products, so if you are just starting to work with mirror glazes, then I advise you to immediately learn how to cook them correctly. often on master classes people ask me, "What's the secret to a good mirror glaze?" I will answer: there is no secret, it all depends on how high-quality ingredients you will use, whether you will follow certain technological rules and stick to accuracy.

In the next article, we will continue this complex and informative topic with an analysis of the properties of molasses.

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 of nutrients, the metabolism of which releases 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 FS9. Glucose should be taken in large quantities, 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 of 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.

how to make glucose at home how to make glucose at home.

Glucose can also be obtained through photosynthesis and polymerization reactions.

Huge molecules of starch under the action of water are hydrolyzed, split into smaller molecules. First, soluble starch is formed, then smaller "stumps" - dextrins, then a disaccharide, but not everyone is familiar with sucrose, and the other is maltose, or malt sugar. Finally, when maltose breaks down, GLUCOSE is formed, grape sugar. finished product hydrolysis often contains all transitional substances; in this form it is known as molasses.

To half a glass of starch paste, add 1-2 teaspoons of diluted, approximately 10% sulfuric acid. Do not forget: when diluting sulfuric acid, be sure to pour acid into water, and not vice versa!

Approximately the same way molasses is obtained in large quantities in starch factories.

There is no other way at home, if only with saliva enzymes for starch ... But why such glucose with saliva and starch?)

How to make glucose from sugar at home?

If you drink a glass of tea with three tablespoons of sugar every hour, then during the day you can not eat anything and not be hungry. In the body itself, sugar is converted into glucose, on which you live all day. AT pure form why do you need glucose at home? Answer not found

No way. Only after eating sugar, it breaks down to sucrose, and then to glucose and fructose. So at home, it will not work to prepare sugar for any use, only for calories and carbohydrate needs.

How to replace molasses and glucose syrup: invert syrup (recipe)

Ingredients for making syrup:

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32 comments

Hello! You have a syrup of this consistency from the refrigerator in the picture, or room temperature? Made syrup according to your recipe. It has already cooled down, but almost the same liquid as it was hot.

This is from my fridge, it gets a little thinner in the room, but not too much. You still need to adapt to your stove - adjust the time-intensity of the fire. I, too, do not always get this way, especially if you have to cook not at home. When I cook on my own, I choose the smallest burner, take a 2-liter pot (although I cook less), because practice has shown that it contains better result- a saucepan with thick walls - and I cook not strictly by the minute (that's why the recipe has such a wide range), but looking at how the process is going. Sometimes, when it boils too much, I put metal on the burner. plate, or two, to raise the pan, as it were, and reduce the minimum fire.

Hello! Can you please tell me how long this syrup can be stored?

Can be stored in the refrigerator for a couple of months

Good evening, Galina. I made invert syrup today and it turned out to be very liquid in a warm state, will it still harden if put in the refrigerator?

Oksana, inverted in consistency and color, resembles young honey, but sometimes it turns out a little thicker for me, and it thickens a little in the refrigerator.

Good evening, Galina. I made an invert syrup today, it turned out to be liquid, but while it is still cooling, will it harden or did I do something wrong?

Thank you for such a wonderful blog, I am your big fan, I tried a lot of things to do according to your recipes, everything is always delicious.

Oksana, thank you very much!

hello Galina, my syrup standing in the refrigerator became cloudy with a white precipitate, what did I do wrong? Have you seen anything similar in your practice?

Elena, I had such a time. I used such a syrup (only the sediment itself was not used). Until I realized why it happened. Perhaps the neutralization reaction did not go to the end. Yes, guess)

I made it according to your recipe, tried it, it seems to be normal. True the second time around. The first time I made according to one recipe, I finished with yours and I got toffees. 😂 Must apply now.

Yes, in my culinary experiments I am always on the side of applying it somehow later))))

Can you cook in a water bath?

I don’t see the point in this: a bath is needed when you need to protect the product from too strong and aggressive heating, and the temperature of boiling water of 100 degrees just allows you to do this, you need to cook immediately to a temperature exceeding 100 degrees

Should the acid be added together with the sugar or when the sugar is already melted?

I made syrup first, then poured acid into it. Now the question is this: I poured soda into the syrup, everything foamed, foamed and calmed down by the fact that the syrup was below, and the frozen foam was on top, like in jam. I tried to remove the foam, to pure syrup, but when I poured it into a jar, it turned out all the same, from below clear syrup, and cloudy on top, with tiny bubbles inside. I haven’t started putting it in the refrigerator yet, maybe in the warmth everything will “neutralize” to pure syrup?

It's okay, it happens to me, it will gradually become transparent

Thanks a lot for the recipe! Everything worked out! Indeed, everything settled down, became transparent, removed a little foam from above and that's it. Thank you! indeed, a non-professional does not need syrup very often, it makes no sense to buy a lot, but a little is unprofitable. And now there is so much room for action!)))

That's for sure! There is always at hand, and if not, then you can easily cook!

Hello! The syrup is slightly overcooked. Tell me, do I need to change it? Will this greatly affect the quality of the glaze?

It's hard to give an exact answer because I don't see how overcooked it is. I would advise, nevertheless, for the glaze it is better to weld again, and use this one, for example. in gingerbread dough or in some other recipes where its density will not play a role.

thanks for detailed description! Everything worked out the first time

Hello, can you tell me if the syrup is very dark brown, is it normal or is something wrong?

The syrup should have a straw color.

I have this question: what to do if there is no powdered citric acid?

Can it be replaced lemon juice And if so, in what proportions?

And another question: if a replacement is possible, is it possible to extinguish the soda with juice and then pour it all into hot water and then into sugar

Thanks in advance for your reply.

Your reader and fan Larisa

Larisa, there is no point in extinguishing soda and pouring it into the solution. Citric acid is needed crystalline (as it is believed, I have not yet experimented with substitutions) - it prevents the crystallization of sugar syrup here, so it is added at the beginning of cooking. In addition, it is the acid that contributes to the breakdown of sucrose into glucose and fructose - this is the essence of invert syrup as such. If acid is added to the end, it will not fulfill its function. Soda is introduced at the very end to neutralize the residual acid remaining at the end of syrup cooking.

The recipe is simple, but it seemed to me not complete. Beginners will find it difficult to figure out how long to boil the syrup when adding citric acid. Do I need to stir during cooking?

In general, everything is available

Galina - thanks! Everything worked out the first time.

Yes, while it was hot, it was liquid, but as it began to cool, it became a little thicker.

I think it will get even thicker in the fridge 🙂

There was a question about interfering - it is not necessary. The lemon prevents the sugar from crystallizing.

super! Yes, that's why I always add lemon to everything sugar syrups, to make sure, and always at the very beginning, otherwise I sometimes see recommendations to add at the end. But I didn't understand why at the end.

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Glucose syrup

Glucose syrup is the thing without which baking is almost impossible, especially when it comes to gingerbread and gingerbread cookies, and today I will tell you how to make such a syrup yourself.

INGREDIENTS

• Sugar 300 Grams
• Water 130 milliliters
• Citric acid 1.7 grams
• Baking soda 1.2 grams

Step 1

To begin with, take a not very deep pan and pour sugar into it.

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Glucose syrup at home

Ingredients

Citric acid - 1.7 g

• 276 kcal

Cooking process

I really love Christmas baking, its aroma, color, texture. Very often in recipes, glucose syrup is indicated in the list of ingredients, but since I could not find it in stores, I had to refuse the recipe. But somehow I came across a recipe for glucose syrup, which can be prepared at home. I tried to cook it once and since then I have not been looking for this syrup in stores, although, to be honest, I have already seen glucose syrup on store shelves a couple of times.

The beauty of homemade glucose syrup is that it can be prepared for future use, it keeps well, well, and how it ennobles pastries cannot even be described in words, you just have to try it!

To prepare glucose syrup at home, take the products from the list. Here we will have to use scales, because the weight of the ingredients is fundamentally important.

Pour the sugar into a heavy bottomed saucepan.

Pour water into a saucepan with sugar.

We put the pan on the fire and let the sugar first dissolve in the water, and then the syrup boils.

Add citric acid.

Cook the syrup for 25-30 minutes until it thickens.

Take the pan of syrup off the heat. Let the syrup cool down a little and then add soda. There will be a reaction, foam will appear on the surface of the syrup.

If you let the syrup stand for a while, the foam will gradually disappear.

As a result, you will get such a homemade glucose syrup. It can already be used for baking.

For Christmas gingerbread, I still warm the ready-made glucose syrup over medium heat for 5-7 minutes, and it acquires a beautiful caramel color. This syrup also makes pastries a beautiful color. But this is at will and preference.

As you can see, at home, glucose syrup is simply magical!

You can immediately use homemade syrup glucose for baking, or you can pour it into a glass jar, close it tightly with a lid and store it in the refrigerator for quite some time.

Glucose syrup simple recipe with photo

I think that for those housewives who often make various pastries on their own, this recipe for making glucose syrup should be familiar. As I said, most often this syrup is used for gingerbread dough, making cookies, as well as various creams and sweets. The peculiarity of this simple glucose syrup recipe is that when heated, the sugar in it is split into glucose and sucrose, hence its name. As a result, the syrup turns out to be viscous and transparent, it is stored for a rather long time and is not subjected to sugaring, which is very important.

Pour the granulated sugar with the specified amount of water.

We put the mass on the fire and bring it to a boil.

After the syrup boils, add citric acid to it and again bring the mass to a boil.

Then we make the weakest fire under the pan and cook the syrup for a minute.

When our syrup has cooled down a little, soda should be poured into it, after which small bubbles will appear on the surface of the syrup.

When the bubbles are almost gone, the syrup is ready to use. You can immediately cook something with it, or you can pour the syrup into a jar and put it in the refrigerator, the syrup is stored for quite a long time.

Glutton wishes you bon appetit!

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