May 7, 2024 By PastryClass

What is Glucose Syrup and How is it Used?

What is glucose syrup? Get the lowdown on this versatile sweetener, its uses, and how it works in baking.
What is Glucose Syrup and How is it Used?
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Glucose syrup, that clear, sticky liquid you find in many recipes, is a surprisingly versatile ingredient. It's derived from plant starches and brings a range of benefits to the foods we love. Let's dive into what it is and why it's so popular.

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What is Glucose Syrup?

Glucose syrup is a concentrated sugar solution made by breaking down starches (usually from corn, wheat, or potatoes) into smaller sugar molecules. This process creates a thick, sweet syrup. Glucose, a simple sugar that our bodies use for energy, is the key component of glucose syrup.

How is Glucose Syrup Made?

The production of glucose syrup involves treating starches with water and enzymes. Enzymes are natural substances that speed up chemical reactions. In this case, they break down the long chains of starch into smaller sugar units, resulting in the syrupy liquid.

Types of Glucose Syrup

Glucose syrups come in different strengths based on their DE (Dextrose Equivalent) value. The DE indicates how much of the starch has been converted into simple sugars. Here's a quick breakdown:

Low DE: Less sweet, mainly used for texture and moisture control.

Medium DE: Offers a balance of sweetness and other properties.

High DE: The sweetest type, often used in candies and confections.

Glucose Syrup in Baking

Glucose syrup is a baker's best friend! Here's why:

Prevents Crystallization: It keeps sugar from crystallizing, making candies, frostings, and fondants smooth and creamy.

Keeps Things Moist: Glucose syrup helps baked goods stay soft and fresh for longer.

Golden Goodness: Promotes browning and caramelization for a beautiful color.

Improves Ice Cream: Lowers the freezing point of ice cream, making it scoopable and less icy.

Tips for Using Glucose Syrup

Substituting: Glucose syrup can often replace part of the sugar or corn syrup in recipes. Remember, it's less sweet than sugar, so adjust accordingly.

Storage: Store in a cool, dry place to prevent crystallization.

Easy Handling: Lightly oil your measuring tools to make handling the sticky syrup easier.

Glucose syrup is a valuable ingredient in the kitchen. Now that you know its secrets, it's time to experiment and see the delicious results it can bring to your baking!

Want to Learn More About Pastry?

Turn your pastry to success with PastryClass. Enroll new pastry skills, unleash your creativity, boost sales, enhance career opportunities, transition into an instructor role yourself, or simply discover a fresh passion. Learn with Cédric Grolet, Pierre Hermé, Ramon Moratò, Frank Haasnoot and more.

May 7, 2024 By PastryClass
Cédric Grolet
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Cédric Grolet

Pastry really matters if it brings back memories from the past, and at the same time, creates a new memory for the future.

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