Glucose syrup is widely used by confectioners, as it prevents sugaring of products and adds greater plasticity to them.

Previously, it was used mainly by professionals, but now reproducing complex recipes in home kitchens has become very popular. This article is for those confectioners who strive to achieve maximum results with minimal cost and effort.

Let's learn materiel!

Glucose syrup is a viscous mass, homogeneous and transparent, with an intensely sweet taste without impurities. Visually reminiscent Used in the process of preparing desserts, as it prevents sugar crystallization and makes products more flexible. Commonly used in cooking:

On average, the operating temperature of glucose syrup starts at 50 o C - it is at this point that it becomes more fluid and pliable. Energy value- 316 kcal.

How to make glucose syrup? Basic recipe

As can be seen from the information above, syrup is indispensable if you are committed to a consistently high-quality result. Yes, you can buy it in any large confectionery store, but what about those who, due to their place of residence, are not able to purchase it? There is no need for invention, and it is possible to prepare glucose syrup at home, and its performance characteristics will not differ in any way from the factory version. So, you will need the following products:

Cooking

1. Pour sugar into a thick-walled pan, pour hot water. Stir to achieve maximum dissolution

2. Place the pan on small fire and bring to a boil.

3. Pour into acid, stir.

4. Cover the pan with a lid and, without stirring, cook for 25-30 minutes. Focus on the color - it should become soft golden. Remove from heat.

5. Dissolve soda in 10 ml of water and pour the solution into the syrup. There will be an immediate reaction from contact citric acid and soda - the mass will foam and increase in volume. Wait until she "calms down" completely - this usually takes up to 15 minutes.

6. Pour the syrup into a jar with a tight lid and store in a dry, dark place.

Recipe for berry marshmallows with glucose syrup

This is objectively the most delicious marshmallows of everything you've ever tried. The recipe is flexible, and if desired, you can easily replace the raspberries with fruit to taste:

Step by step

We told you how to make glucose syrup earlier, so we omit it from the recipe.

1. Mix berry puree with sugar 1 in the microwave for 30-40 seconds.

2. Beat the warm puree until the sugar is completely dissolved.

3. Add the protein to the raspberry mass and continue beating - the mass should lighten greatly and increase in size by 4-5 times.

4. At the same time, make the syrup. For it, mix agar-agar with water, bring to a boil and add sugar 2 along with syrup. Cook the mixture until its temperature reaches 110°C.

5. Pour the hot syrup into the berry-white mixture in a thin stream, without stopping whisking.

6. The marshmallow mass is considered ready when it clearly holds the shape given to it (the so-called “hard peaks”).

7. Transfer the mixture to pastry bag with a star attachment, place marshmallows on silicone mat or baking paper. Leave the preparations overnight at room temperature for weathering.

8. The next morning, connect the frozen halves in pairs, gluing them with their bottoms, sprinkle generously powdered sugar, mixed with a small amount corn starch.

That's all! A tasty and beautiful treat is ready. With this recipe, we proved that preparing glucose syrup is not a waste of food and time, but gives greater scope for creativity.

Mirror glaze and glucose syrup

The first mentions of glucose syrup among housewives appeared when the recipe for this glaze was published. It differs from the chocolate coatings and fondant we are used to, as it has an intense shine, can be painted in various colors, and is very plastic and effective. It is used to cover pre-frozen products, thanks to which the glaze lays evenly and hardens quickly. In this article we will give a recipe for what will allow you to use food colorings. Yes, it is very sweet, but it spreads in a thin layer, so it does not affect the main taste of the treat. So take:

Preparation

1. Soak gelatin in half the water.

2. Mix the remaining water with sugar and glucose syrup. Bring to a boil over low heat.

3. Pour the boiling syrup over the condensed milk and chocolate. Mix without beating. Add the swollen gelatin.

4. Mix thoroughly again and add dye. Punch the mixture with a blender to achieve perfect smoothness and get rid of air bubbles. Leave the glaze in the refrigerator for 7-8 hours. Use after preheating to 35 o C.

Hi Hi! The crazy time continues when you want to manage everything at the same time and be able to relax. In December, the topic of finding balance is more relevant than ever: what you still want to do, but not at any cost, and what is better to leave (either for later, or in the past year).

In the end New Year will come! So I offer you two recipes to complement snack table. Fish snacks always on topic, right?

My definite top thing that I always leave (for later or in the past year, depending on the mood) is spring cleaning. Honestly, I never do spring cleaning! The traditional top time for this “joy” is either before the New Year or before Easter. The risk, as they say, is maximum! But it’s not for nothing that I put the word “joy” in quotation marks, since dedicating some long time I don’t like putting things in order, even if I do everything that needs to be done little by little over a period of time. So I’m not much of a “hostess” (one of my least favorite words, by the way!), and I try to maintain cleanliness with regular routine cleaning. But I still decide to do something rare at this time of year. For example, this year I washed the curtains.

You can judge me for this approach to housekeeping or not – in this matter, as in food, everything can be expressed in just one word: TASTE. Someone loves sparkling cleanliness and is ready to restore it, devoting time to this throughout the week. Someone is completely ready to live in complete chaos. Some people want to do everything themselves, but for others it is better to entrust the care of cleanliness to a professional. The main thing, in my subjective opinion, is the sanitary measures necessary for a normal life, peace of mind and a satisfied state at the end. I believe that if the lampshades are not washed, but the brain does not let it go, you need to either accept the reality and calm down, or wash the lampshades. The example about lampshades is not accidental - I just plan to accept them as they are.

Cleaning is cleaning, and the New Year will come, as I already said at the very beginning. The two recipes that I am sharing today are from my book (where these recipes are presented in a step-by-step version).

Homemade sprats

I'll start with them. This recipe was amazing for me: when I prepared them, I couldn’t believe that the capelin from which they are prepared is... in this case, may actually taste exactly the same as sprats from a jar! And you can call sprats a thing of the past century, “you need to move forward, not back,” but in my head a sandwich made of black bread with sprats and pickled cucumber is something amazing!

800 g fresh frozen capelin
2 tbsp. l. black tea (medium or small leaf is better)
2 tbsp. l. vegetable oil
2 tbsp. l. soy sauce
1 tsp. natural liquid smoke
1 tsp. mustard seeds
1 tsp. salt
0.5 tsp. Sahara
5 black peppercorns
3 allspice peas
2 clove buds
1 bay leaf

Thaw the fish, remove the heads and entrails.

Pour 1 cup of boiling water over the tea leaves and leave for 10-15 minutes, then strain. Next, I will describe the process for a multicooker, but the same thing can be done simply on the stove, or in the oven! So...

Pour the tea leaves into the multicooker bowl, add salt, sugar, soy sauce, liquid smoke, vegetable oil and all the remaining spices. Place the capelin in the resulting marinade with their backs up, trying to position the fish tightly to each other.

Select the “Extinguishing” operating mode, time – 1 hour. At the end of the program, switch the multicooker to the “Simmering” mode, if your model has one, and cook for another hour. If there is no such mode, select the heating mode for 1 hour. When the multicooker is finished operating, turn it off and leave the capelin under the closed lid until it cools completely, and only then can the fish be transferred to a convenient container.

For cooking on the stove just simmer the capelin on the lowest possible heat for 2 hours and leave to cool under the lid.

For cooking in the oven send the container with the fish there and cook at 150° for 1 hour under a lid or foil, then turn off the oven and leave the capelin in it until it cools.

Mackerel rillette

This is a wonderful and very easy to prepare snack! Try replacing standard lightly salted or smoked mackerel on festive table- it’s much more interesting that way.

1 fresh frozen mackerel
1 onion
150 g dry white wine
80 g smoked fish (I used salmon)
2 tbsp. l. fish sauce (if you don’t have it, replace it with soy sauce)
1 tbsp. l. vegetable oil
2 bay leaves
6 green onions
salt, pepper - to taste

Thaw the mackerel and cut off the head, thoroughly clean the entrails and rinse the carcass. Cut the onion into rings and place into the multicooker bowl along with the bay leaf. Place mackerel on top. Season with salt and pepper. Pour in the wine, close the multicooker lid and cook in the “Baking” mode for 15 minutes.

Using forks, cut the fish carcass into small fiber pieces, removing the backbone and bones. Add to mackerel smoked fish, cut into small cubes. Slice green onions and mix with fish base. Season the rillette with salt, pepper, add vegetable oil and add fish sauce. Mix thoroughly.

This pate is best served on pieces of toasted bread.

***
Let me remind you about my book with recipes for a multicooker - this is a whole hundred of the most variety of recipes, among which you will find simple and quick recipes for every day, as well as recipes for special occasions. Everything from soups to baked goods and drinks. You can buy it on the Labyrinth (for residents of Russia), and I advise residents of Ukraine to look at this address.
I am incredibly happy when, after purchasing the book, you write to me about your impressions! So don’t be shy - I’m grateful for any feedback from you. At the top of the page there are links to all my social networks (I respond most quickly to Facebook and Instagram). If you would like to purchase an autographed book, please write to me.

Glucose syrup is viscous and sticky, like liquid fresh honey, completely transparent, colorless (in the photo it is in a purple bucket), and very pleasant to the taste.

Glucose syrup is very interesting product- viscous and sticky, like liquid fresh honey, completely transparent, colorless, and very pleasant to the taste, reminiscent of caramel. It is sweet, but not as sweet as sugar and fructose; There is absolutely no cloying or unpleasant aftertaste in glucose (which remains after sugar). You can drink tea with glucose and add it to baked goods. The main purpose of using glucose syrup is to prevent the crystallization of sugars and slow down the saccharification of starch in the crumb of baked goods. It is a powerful anti-aging agent bakery product, staling and drying of the crumb.

Glucose, syrup.

Glucose tablets are sold in pharmacies, and they are also used in hospitals - droppers with glucose are placed to maintain the patient’s strength. Any pharmacy in the world sells glucose solution (dextrose) for IVs. And there is glucose syrup, sold in plastic buckets. It is very convenient to use. Sometimes it's dry glucose syrup, in powder. used for both children and dietary nutrition. Liquid syrup glucose is stored for 2 years.

Glucose syrup is a sweet base for baking and confectionery. Glucose syrup delays the recrystallization of sugar and ensures softness, freshness and better preservation products, preventing them from drying out.

The functions of honey and glucose in dough are different: honey gives sweetness, and glucose makes the bread soft and prevents it from becoming stale.

It is also used for making ice cream and sweets, and for making chocolate.

Glucose syrup is soluble in water and melts at a temperature of 60°C. To obtain the desired viscosity and fluidity, heat the syrup, but do not heat it above 100°C, as this may cause the glucose to dry out!

To prepare gelatin mastic, you need exactly syrup glucose (which is used to make caramel), it is thick like honey.

Glucose, syrup - how liquid caramel. In the photo - in a purple bucket, in fact the glucose syrup is completely transparent.

Glucose syrup is NOT an invert syrup made from sugar, but a completely DIFFERENT product.

Glucose is used in the food, brewing and pharmaceutical industries, as well as in the fermentation of tobacco and in the production of spice extracts.

Glucose syrups have very low hygroscopicity and can be used as a protective glaze on caramel and other confectionery products, and due to their viscosity they give products a texture that promotes comfortable chewing.

How much glucose to add

Glucose syrup is added to the dough in a proportion of 2-4% to flour to prevent staling, and in amounts up to 8% in pastry dough to reduce crystallization of sugars.

What is glucose

Glucose syrup is a concentrated aqueous solution of monosaccharides obtained by hydrolysis and purification of starch.

Glucose (synonym - dextrose) is also called grape sugar and blood sugar. Glucose is always contained in the blood.

Glucose is an important source of energy in the body, which is necessary for a person to maintain its vital functions. It tastes significantly less sweet than fructose and honey.

According to its properties, glucose syrup is a sweetener and anti-crystallizer of sugar. It is a colorless, transparent liquid without impurities, has a sweet, pure taste, without foreign odors. It looks like syrup.

Glucose occurs naturally in fruits and honey.

IN equal shares glucose forms with fructose invert sugar.

Glucose syrup is most often made from corn, but some European manufacturers use potato starch as a raw material.

Benefits of glucose

All processes in the human body are supported by this biological fuel - glucose. It is glucose that ensures the normal functioning of the body during intense physical, emotional and intellectual stress, as well as the rapid response of the brain in emergency situations. It helps with liver diseases and poisoning, is effective means for the treatment of cardiovascular and nervous systems, gastrointestinal tract.

From experiments with the failing heart, it is known that adding glucose to the nutritional fluid can improve the performance of the heart (Locke). Winterstein's experiments with the spinal cord of a frog showed that sugar is also consumed by the nervous system. The study of metabolism establishes the role of glucose as a factor that preserves proteins from breakdown; in general, the therapeutic role of glucose is determined by its nutritional value, an easy opportunity for the body to use it as a necessary combustible material.

Glucose, trimoline, molasses - these words are often found in recipes that form pastry chef's world. But very often on various confectionery blogs you can read that all these products are practically the same or that they are interchangeable. In this and several subsequent articles I will tell you what all these are from a scientific point of view. confectionery goods what kind of physical and Chemical properties, where and why to use them. Together with you, we will dot the i’s in this complex issue and connect the threads of cause-and-effect relationships in a chaotic tangle of information. I will try to be as concise and precise as possible, so as not to further confuse you with complex chemical terminology.

Today we will learn more about confectionery glucose syrup. Glucose syrup is a viscous, viscous, transparent liquid. It is less sweet than sugar and has a pleasant taste. For confectioners this is very universal product. It is added to mirror glazes to give that characteristic and well-loved perfect glossy shine, in caramel to prevent sugar crystallization. Often, to extend shelf life, glucose is added to candies And marmalade.

Glucose syrup is used as a component of various glazes due to its low hygroscopicity: this allows the glazes to protect the surface confectionery from excess moisture, foreign odors and other environmental influences. Because of glucose syrup, ice cream and other frozen foods do not completely freeze, they simply become dense, maintaining their elasticity. At any whipped ganache glucose is added to create a more uniform texture, with the addition of glucose they make an element that is easy to work with confectionery — plastic chocolate, which is used as cake decor or a cake.

Now let's look at chemical features this product. Glucose syrup is an aqueous solution of the monosaccharide glucose (or dextrose) found in large quantities berries, fruits and vegetables. In order to make an aqueous solution (that is, syrup) of glucose in production, you first need to extract the glucose itself. Simply add glucose to various confectionery masterpieces It is much more convenient in diluted rather than powder form. It is obtained by hydrolysis of starch and cellulose. Starch is a substance that is found in a large number of grains and legumes, serving as a reserve of important nutrients. The most starch is found in rice, wheat, corn and potatoes. Accordingly, glucose can be obtained from the starch of any of these plants. Bottom line: glucose is produced from starch, and syrup is already made from glucose (in other words, it is simply made in a liquid form that is convenient for use). At this stage everything should be clear. The difficulties begin further.

Numerous pastry blogs tell us that in most recipes, glucose can be replaced with homemade " invert syrup"(I will introduce you in more detail to the process of sugar inversion in one of the following articles), which is recommended to be prepared from water, sugar and citric acid. To be honest, I don’t prepare such syrups myself (I don’t really trust them), but I always add them to various sweet dishes. products only ready-made purchased glucose syrup. A lot depends on the quality of glucose syrup. For example, if you add it to mirror glazes, then glucose syrup different manufacturers will behave differently: one can give the glaze a “watery” quality (which will cause it to flow very much), while the other will make it “correct” density and fluidity. On master classes on confectionery art I only stand for those recipes, when using which we ultimately get a stable end result, which is why I try to almost always use the best pastry shops ingredients from the same manufacturers. I work with these ingredients every new recipe, I reproduce it several times, and after I am satisfied with the stability of the result, I show it to everyone. It is extremely important for me that by visiting my Master Class you came home and with the same ingredients you could cook any food yourself dessert. The situation is exactly the same with making cakes and pastries to order: if you want to have a stable result and be confident in the quality of the product you are selling, always use the same quality ingredients. All this means that any large factory, which produces confectionery ingredients, does it according to strict, established technology and always receives the same quality ingredient at the output. And, if you and I cook syrup every time, then no matter how hard we try, the result will be different each time: we undercooked it a few degrees or overcooked it, we used sugar of a different quality, the wrong pan, etc.

Confectionery skills- this is an exact science, despite all sorts of manifestations of virtuosity. We can change something in taste, shape, appearance, but certain basic processes always remain the same. This is why I always emphasize the importance of clear measurements.

Now the question of interchangeability. Despite the fact that glucose syrup, molasses and invert sugar contain glucose, I do not consider them interchangeable products. First of all, they all different sweetness, secondly, they all have different effects. Of course, these ingredients undoubtedly have similarities, but in my recipes I clearly indicate the ingredient and expect that you will use it. For example, in many recipes from my book “From simple to complex with Elizaveta Glinskaya” Contains glucose syrup. “Colored glass for decoration”, “ Caramel sauce", "Confit mandarin slices", "Zest in syrup", "Marmalade", " Mirror glaze“I add confectionery glucose syrup to these and many other recipes. In some cases it plays the role of a preservative, in others it creates the necessary structure and plays the role of a recrystallizing agent for sugar.

I very often use glucose syrup in the process of preparing various confectionery products, so if you are just starting to work with mirror glazes, then I advise you to immediately learn how to prepare them correctly. Often on master classes they ask me “What is the secret of a good mirror glaze? I will answer: there is no secret, it all depends only on how high-quality ingredients you use, whether you follow certain technological rules and stick to precision.

In the next article we will continue this complex and informative topic with an analysis of the properties of molasses.

is a natural dextrose found in berries and fruits. The main content of this substance can be found in grape juice, which is why the substance received its second name - sweet grape sugar.

Glucose is found in large quantities in fruits and berries.

Glucose is a monosaccharide with a hexose. The composition includes starch, glycogen, cellulose, lactose, sucrose and maltose. Once in, grape sugar is broken down into fructose.

The crystallized substance is colorless, but with a pronounced sweet taste. Glucose can dissolve in water, especially in zinc chloride and sulfuric acid.

This makes it possible to create medical preparations based on grape sugar to compensate for its deficiency. Compared to fructose and sucrose, this monosaccharide is less sweet.

Significance in the life of animals and humans

Why is glucose so important in the body and why is it needed? In nature, this chemical is involved in the process of photosynthesis.

This is because glucose is able to bind and transport energy to cells. In the body of living beings, glucose, due to the energy produced, plays an important role in metabolic processes. Main benefits of glucose:

Grape sugar is an energy fuel that allows cells to function smoothly.
70% of glucose enters the human body through complex carbohydrates, which get into, break down fructose, galactose and dextrose. Otherwise, the body produces this chemical, using its own stored reserves.
Glucose penetrates into the cell, saturates it with energy, due to which intracellular reactions develop. Metabolic oxidation and biochemical reactions occur.

Many cells in the body are capable of producing grape sugar on their own, but not the brain. An important organ cannot synthesize glucose, so it receives nutrition directly through the blood.

The level of glucose in the blood, for normal functioning of the brain, should not be lower than 3.0 mmol/l.

Excess and Deficiency

Overeating can cause excess glucose.

Glucose is not absorbed without insulin, a hormone that is produced in.

If there is a deficiency of insulin in the body, then glucose is not able to penetrate the cells. It remains unprocessed in the human blood and is enclosed in an eternal cycle.

As a rule, with a lack of grape sugar, cells weaken, starve and die. This relationship is studied in detail in medicine. Now this condition is classified as a serious disease and is called.

In the absence of insulin and glucose, not all cells die, but only those that are not able to independently absorb the monosaccharide. There are also insulin-independent cells. Glucose is absorbed in them without insulin.

These include brain tissue, muscles, and red blood cells. These cells are nourished by incoming carbohydrates. You may notice that during fasting or poor nutrition, a person’s mental abilities change significantly, weakness and anemia (anemia) appear.

According to statistics, glucose deficiency occurs in only 20%, the remaining percentage is due to excess hormone and monosaccharide. This phenomenon is directly related to overeating. The body is not able to break down carbohydrates that come in large quantities, which is why it simply begins to store glucose and other monosaccharides.

If glucose is stored in the body for a long time, it is converted into glycogen, which is stored in the muscles. In this situation, the body falls into a stressful state when there is too much glucose.

Since the body cannot independently remove large amounts of grape sugar, it simply stores it in adipose tissue, due to which a person rapidly gains weight. excess weight. This whole process requires a large amount of energy (breakdown, transformation of glucose, deposition), so there is a constant feeling of hunger and a person consumes carbohydrates 3 times more.

For this reason, it is important to consume glucose correctly. Not only in diets, but also in proper nutrition It is recommended to include complex carbohydrates in the diet, which break down slowly and evenly saturate the cells. By using simple carbohydrates, grape sugar begins to be released in large quantities, which immediately fills the adipose tissue. Simple and complex carbohydrates:

Simple: confectionery, honey, sugar, preserves and jams, carbonated drinks, White bread, sweet vegetables and fruits, syrups.
Complex: found in beans (peas, beans, lentils), cereals, beets, potatoes, carrots, nuts, seeds, pasta, cereals and grains, in black and rye bread, pumpkin.

Use of glucose

For several decades now, humanity has learned to obtain glucose in large quantities. For this purpose, cellulose and starch hydrolysis are used. In medicine, glucose-based drugs are classified as metabolic and detoxifying.

They are able to restore and improve metabolism, and also have a beneficial effect on redox processes. The main form of release is a freeze-dried combination and a liquid solution.

Who benefits from glucose?

Regular use glucose affects the baby's weight in the womb.

The monosaccharide does not always enter the body with food, especially if the diet is poor and not combined. Indications for use of glucose:

During pregnancy and suspected low fetal weight. Regular consumption of glucose affects the baby's weight in the womb.
When the body is intoxicated. For example, chemicals such as arsenic, acids, phosgene, carbon monoxide. Glucose is also prescribed for drug overdose and poisoning.
For collapse and hypertensive crisis.
After poisoning as a restorative agent. Especially with dehydration due to vomiting or in the postoperative period.
For hypoglycemia, or low blood sugar. Suitable for diabetes, check regularly using glucometers and analyzers.
Liver diseases, intestinal pathologies due to infections, and hemorrhagic diathesis.
Used as a restorative remedy after long-term infectious diseases.

Release form

There are three forms of glucose release:

Intravenous solution. Prescribed to increase osmotic blood pressure, as a diuretic, to dilate blood vessels, to relieve tissue swelling and remove excess fluid, to restore the metabolic process in the liver, and also as nutrition for the myocardium and heart valves. It is produced in the form of dried grape sugar, which dissolves in concentrates with different percentages.
. Prescribed to improve general condition, physical and intellectual activity. Acts as a sedative and vasodilator. One tablet contains at least 0.5 grams of dry glucose.
Solutions for infusions (droppers, systems). Prescribed to restore water-electrolyte and acid-base balance. Also used in dry form with a concentrated solution.

How to check your blood sugar levels, watch the video:

Contraindications and side effects

Glucose is not prescribed to persons suffering from diabetes mellitus and pathologies that increase blood sugar levels. If prescribed incorrectly or self-medicated, acute heart failure, loss of appetite and disruption of the insular apparatus may occur.

Also, glucose should not be administered intramuscularly, as this can cause necrosis of subcutaneous fat. With rapid administration of a liquid solution, hyperglucosuria, hypervolemia, osmotic diuresis and hyperglycemia may occur.

Unusual uses of glucose

Glucose is used in baked goods to make the product soft and fresh.

In the form of syrup, grape sugar is added to the dough when baking bread. Because of this, bread can be stored for a long time at home without becoming stale or drying out.

You can also make this kind of bread, but using glucose in ampoules. Liquid candied grape sugar is added to baked goods, such as muffins or cakes.

Glucose provides confectionery products softness and long-lasting freshness. Dextrose is also an excellent preservative.

Eye baths, or rinses, with a dextrose-based solution. This method helps to get rid of vascularized corneal opacification, especially after keratitis. The baths are used according to strict instructions to prevent delamination of the corneal layer. Glucose is also dropped into the eye, used as homemade drops or in diluted form.

Used for decoration textile products. A weak glucose solution is used as a fertilizer for wilting plants. To do this, purchase grape sugar in an ampoule or dry form and add it to water (1 ampoule: 1 liter). Flowers are regularly watered with this water as they dry. Thanks to this, the plants will become green, strong and healthy again.

Dry glucose syrup is added to baby food. Also used during diets. It is important to monitor your health at any age, so it is recommended to pay attention to the amount of monosaccharides that come into food along with easily digestible carbohydrates.

With a deficiency or excess of glucose, disruptions occur in the cardiovascular, endocrine, nervous system, while brain activity is significantly reduced, metabolic processes are disrupted, and immunity deteriorates. Help your body by using only healthy foods, such as fruits, honey, vegetables and cereals. Limit yourself from unnecessary calories that come into your body through waffles, cookies, pastries and cakes.

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