Glucose Syrup 250g

Azucren Liquid Glucose Syrup: the anti-crystallizer for soft textures

The glucose syrup from the Azucren brand is a basic technical ingredient in pastry and confectionery. Thick, clear, and colorless, it controls sugar crystallization: smooth grain-free caramels, soft ganaches, sugar paste that doesn’t crack, cookies that retain moisture. Reclosable 250 g jar, store at room temperature alongside the technical sugars in the Isomalt, Sugar and Fructose collection.

Features

• ● Net weight: 250 g, reclosable jar
• ● Thick, clear, and colorless syrup
• ● Anti-crystallizer for caramels, candies, and confectionery
• ● Moisture retainer in cake doughs and cookies
• ● For homemade sugar paste, modeling chocolate, mirror glazes, marshmallows, ice creams, and sorbets

Recipe: modeling chocolate

Glucose is the secret to chocolate that sculpts without breaking. Melt 200 g of dark chocolate at 45 °C, warm 100 g of glucose syrup to 35 °C, then incorporate the glucose into the chocolate by mixing with a spatula just enough to homogenize, without overworking the mass. Cover tightly with plastic wrap and let rest for 12 hours at room temperature. Then knead in small portions: the material molds like dough, ideal for ribbons, roses, and drapes. For white or milk chocolate from the Vanilla, Chocolate and Praline collection, reduce glucose to 80 g, as these chocolates are softer.

Other uses: 10 to 15% glucose in a soft caramel blocks crystallization, and it is included in most mirror glaze recipes alongside condensed milk. Ready-to-use bases are available in the Preparation Aid collection.

Note: the syrup is very viscous. Dip your spoon in warm water before scooping: the glucose then slides off without sticking, making dosing precise. Close the jar carefully; the product keeps for a long time at room temperature, in a dry place.

Frequently Asked Questions

Can glucose be replaced by honey or agave syrup?
Only partially: these syrups add flavor and color, and their anti-crystallizing power differs. For caramels, modeling chocolate, and mirror glazes, neutral glucose remains the standard.

How much to add to cake dough for more softness?
Replace 10 to 15% of the sugar in the recipe with glucose. The biscuit retains moisture better and keeps longer without changing the taste.

Is glucose suitable for homemade ice cream?
Yes, it lowers the freezing point and limits crystals: 30 to 50 g per liter of mix gives a sorbet that is softer to scoop and better in texture.