Glucose Syrup 250 g
Liquid anti-crystallizing agent for caramels, ganache and fondant.
Azucren glucose syrup is a key technical ingredient in baking and confectionery. Thick, clear and colorless, it controls sugar crystallization: smooth, grain-free caramels, pliable ganache, fondant that doesn’t crack, and biscuits that retain moisture. Resealable 250 g jar.
Features
- Texture
- Thick
- Clear, colorless
- Dosage
- 10-15 %
- As a sugar substitute
- Storage
- 250 g
- Room temperature, closed container
Recommended uses
- Caramels and confectionery: anti-crystallizing agent
- Modeling chocolate (ribbons, roses, drapes)
- Homemade fondant, more pliable and less brittle
- Mirror glazes and coatings, alongside condensed milk
- Biscuits and cakes: moisture retention, longer freshness
Patissland tip
Complete technical data sheet
| Texture | Thick, clear and colorless syrup |
|---|---|
| Format | Resealable 250 g jar |
| Function | Anti-crystallizing agent, moisture retainer |
| Suggested dosage | 10 to 15% replacing sugar in caramel |
| Storage | At room temperature, in a dry place, with the jar tightly closed |
Frequently asked questions
Your questions, our advice
Can honey or agave syrup replace glucose?
Only partially: these syrups add flavor and color, and their anti-crystallizing properties differ. For caramels, modeling chocolate and mirror glazes, neutral glucose remains the go-to choice.
How much should you add to cake batter for a softer texture?
Replace 10 to 15% of the sugar in the recipe with glucose. The cake retains moisture better and keeps longer without any change in taste.
How do you scoop glucose without it sticking everywhere?
Dip the spoon or spatula in warm water before each scoop: the syrup slides off cleanly, without strings or excess, for neat and precise measuring.
Additional resources
Discover the Azucren collection or Isomalt, Sugar and Fructose, and compare it with 300 g corn syrup.
Explore more
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