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Dehydrated glucose, 125g
Dehydrated glucose is a fine white powder that is mixed with water to make glucose syrup. For this, you need three parts of glucose powder and one part of water. The mixed glucose syrup can be used for various chocolate and dessert products. It prevents the sugar from crystallizing in pralines, glace, cakes, buttercream and icings, guaranteeing a smooth treat without sugar lumps and added stability and creaminess.
Data sheet
- Weight
- 125 g
- Country of production
- France
- Ingredients
- Glucose
- Stock note
- Keep away from heat and moisture
- Product Lactose Free
- No
- Product suitable for vegetarians
- Yes
- Product Gluten Free
- No
- Product Vegan
- Yes
- Product is kosher certified
- Yes
- Product is halal certified
- Yes
- Suitable for
- Praline & truffle fillings and bakery/confectionery products.
Dehydrated glucose, 125g
The dehydrated glucose or mixed glucose syrup must not be missing in the kitchen of a chocolatier under any circumstances, because it turns praline fillings into a melt-in-the-mouth delight. The sugar mixture prevents sugar from crystallizing during cooling; without it, small lumps could form. This is also particularly important for sorbets, to make the mixture smooth it needs enough sugar, but if no glucose is added, the sorbet can still become hard and full of lumps. Glucose can also be used for many other treats and decorations, such as cake fillings, candies, modeling chocolate or jams and jellies.
Application and properties
The dry glucose is a fine, white powder that is slightly sweet and therefore almost tasteless. To obtain a glucose syrup, mix three parts of glucose powder with one part of water. Accordingly, you can make 100g of glucose syrup from 100g of dry glucose and 33ml of water.
Glucose is particularly important for pralines, for example. With only about 10 g per 200 g total mass, you prevent the ganache from crystallizing and ensure a longer shelf life, which is further supported by sorbitol. For a delicious ganache, add about 130 g of couverturedrops to a bowl.
Then boil 70 g of whole cream with 10 g of the mixed glucose and 5 g of sorbitol and then pour it over the chocolate. Then stir until a homogeneous mass is formed. Once the ganache has cooled to about 27 °C, it can be poured into hollow spheres or hollow praline bodies.
For glazes, jams, candies and jellies, the glucose powder mixed with water can be boiled immediately with the remaining ingredients, so that it dissolves quickly and is optimally distributed.
Glucose makes ice cream and sorbet smoother and creamier, and in cake fillings, buttercream, meringue or macaron shells it provides additional stability.
A must for every chocolatier: glucose syrup. Glucose syrup prevents the sugar in the filling from crystallizing and is therefore a special sugar mixture that is very often used in praline production. It ensures that your praline filling does not harden, but remains nice and creamy and melts delicately on the tongue. Fill your homemade chocolates as you like - With this you conjure up irresistibly fine chocolate creations.
Allergen information
- Material designation
- Glucose syrup dehydrates
- Cereals and cereal products containing gluten
- May contain
- Crustaceans and crustacean products
- Does not contain
- Eggs and egg products
- May contain
- Fish and fish products
- Does not contain
- Peanuts and peanut products
- Does not contain
- Soy and soy products
- May contain
- Nuts and nut products
- May contain
- Milk and milk products
- May contain
- Celery and celery products
- Does not contain
- Mustard and mustard products
- Does not contain
- Sesame seeds and sesame seed products
- Does not contain
- Sulfur dioxide and sulfites
- May contain
- Lupine and lupine products
- May contain
- Molluscs and mollusc products
- Does not contain
- Milk sugar (lactose)
- May contain