Uses of glucose:
Because it has a strong anti-crystallization ability (it prevents sugar from recrystallizing after dissolution), glucose is widely used in confectionery.
- creams - they gain a better consistency, are more supple and dry more slowly
- milk and chocolate coating and modeling materials - prevents them from drying out and ensures elasticity
- ice cream - increases creaminess and improves texture
- caramel - prevents recrystallization of sugars
- candies and caramels - maintains a smooth texture
- pastries, jelly candies, fondants and chocolate fillings - retains moisture and, depending on its amount, regulates, for example, the consistency of candies from soft and chewy to hard and brittle
- durability - increases it by retaining moisture
Making salted caramel:
- 220 g whipping cream 35%
- 90 g glucose syrup
- 120 g caster sugar
- 8 g salt
- 100 g butter
Bring the cream to the boil. Melt the sugar, glucose and salt until caramelised. Then add the butter and stir until dissolved. Pour in the cream and bring to the boil briefly. Leave to cool in the fridge, covered with cling film.
Store in a dry place and at a temperature up to 25°.
Ingredients: 100% glucose syrup
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