glucose powder
Last Updated : Dec 23,2020
Viewed 50176 times
Glucose powder is corn syrup solids in a convenient powder form. It is water soluble and is widely used in the preparation of foods, beverages, baking, canning and the pharmaceutical industry. It can be used as a direct substitute for
granulated sugar. Glucose powder is easier to dissolve, ferments faster and leaves less sediment. Apart from the plain form, glucose powder is also available in different flavours like orange and lime. Glucose powders are used in protein powders and can be had with water, whey or milk.
How to select glucose powder
• Check the use-by date before buying.
• Choose a good brand to avoid adulteration.
• The powder should be without any lumps and discoloration.
• Select the flavour as per your preference or recipe requirement.
Culinary Uses of glucose powder
• Glucose powder is used in many baking products like cake mixes and frostings, snack foods like cookies, crackers and pretzels, and desserts like custards and ice creams.
• It is used in sorbets or ice creams to avoid water crystallisation.
• In confectionaries, it helps keep the product smooth.
How to store glucose powder
• Keep in a cool, dry environment for up to 12 months.
Health benefits of glucose powder
• Glucose powder is a good source of energy.
• Glucose powder helps to replenish the energy stores.
Quinoa
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Converting powdered glucose into liquid glucose
So I had the adventure of figuring out how to make a nice thick goey glucose syrup out of powdered glucose. You would think this would be easy but I still have a spoon stuck in a container of rock hard glucose from my first attempt.
Looking online is not terribly helpful as most of the people dont seem to be using glucose for baking and recommend an almost 1 to 1 ratio with water. This will give you a lovely syrup but not the desired effect. As well cooking this syrup to make it thicker leads to the spoon situation I mentioned earlier. Thus I am making a tutorial for other lost souls whose chef ordered the wrong thing.
After several failed attempts this is my method for a successful high viscosity glucose syrup. Pour your glucose powder into a pot and (most important part *) add water little by little until it is just saturated. It will be lumpy and hard to stir with maybe some dry glucose stuck in pockets but thats not a huge deal as long as the majority is wet looking.
Place on burner and heat until it just comes to a boil or all of the chunkies have a chance to kind of melt away. Remove immediately and transfer to a container with an airtight lid. Do not cook longer than that or it gets to hard , it wont be perfectly clear for a couple of weeks since it take a long time for the air to escape out of the glucose syrup.
Once cooled to room temperature this should be a nice thick goey mess you can pick up easily (wet hands recommended) and add to recipes.
Gefrituurde cervelaat en augurkrolletjes.
Bijzonder lekker samen met ijs (als nagerecht) is deze:
Granaatappel en cranberrycompote.
En dan nog even snel een lekkere saus met veel groente:
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De kleine lettertjes:
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