Glucose & Sorbitol

Glucose and sorbitol keep chocolate fillings, ganache and ice cream smooth and less prone to crystallising. Here you will find glucose, glucose syrup, dehydrated glucose, invert sugar and sorbitol in packs from 125 g to 1 kg.

Which glucose and sorbitol products do we stock?

• Glucose (350 g and 1 kg) and glucose syrup (230 g, plus a FunCakes glucose syrup at 375 g): thick and syrupy, for ganache, fillings, caramel and ice cream.
• Dehydrated glucose (125 g): a powder that is handy when you do not want to add moisture to a mixture.
• Invert sugar (210 g): keeps fillings and baked goods soft and moist for longer.
• Sorbitol, liquid (130 g) or powder (125 g): binds water and keeps fillings supple.

Using glucose and sorbitol properly

In ganache, replace part of the sugar with glucose: the mixture turns smoother, cuts cleanly and crystallises less. It helps in ice cream and caramel for the same reason. Stick to the amount in your recipe, because small quantities go a long way. Glucose is very thick, so stand the jar in warm water for a moment and it becomes much easier to weigh. The natural companion for chocolates is glucose, pectin and cocoa butter, and you will find every filling ingredient under chocolate fillings.

To see glucose at work in a ganache, read our guide to making your own chocolates. Ordinary sugar and other sweeteners are in sugars and sweeteners.

Frequently asked questions

Can I replace glucose with ordinary sugar?

In many recipes you can, but the filling will be firmer and more likely to crystallise. For a supple ganache, glucose is worth using.

What is the difference between glucose and glucose syrup?

Both are thick sugar syrups based on glucose. They can differ in water content and sweetness. Exact details are in the product description.

Where can I learn to work with fillings?

On our praline courses in Adliswil.