If you need molasses, corn, maple syrup, confectionery glucose or even liquid honey, and for some reason you cannot use these ingredients (well, you don’t have them, or you are allergic), what should you do?
And he will come to the aid of us Gergiy, he is Goga, he is Zhora - INVERT SYRUP!

Invert syrup serves as a substitute for molasses (corn syrup), as it has anti-crystallization properties. Invert syrup is an aqueous solution of a mixture of equal amounts of glucose and fructose

An invert syrup is obtained by heating an aqueous solution of sugar with acid, in which case an inversion process occurs, consisting in the splitting of sucrose into fructose and glucose (by acidic or enzymatic hydrolysis of sucrose). For inversion, acids are used: hydrochloric, citric, lactic, acetic

Invert syrup, in addition to glucose and fructose, usually contains some remaining (non-hydrolyzed) sucrose, as well as decomposition and condensation products.

To prepare an invert, 44 parts of water are taken for every 100 parts of sugar (respectively, the proportions are preserved for a smaller volume of syrup). A solution of sugar in hot water, while stirring, is brought to a boil, then acid is added and cooking is carried out for 25-30 minutes, to a temperature of 107-108 degrees, corresponding to a test for an average thread - drip a few drops from a spoon into cold water. If "threads" form in the input, the syrup is ready. After boiling, the syrup is cooled to 80-90 degrees and neutralized with a solution of bicarbonate of soda. Neutralization is not always done. It is obligatory if the inversion is performed with hydrochloric acid, and when inverted with organic acids - in the case of sour taste syrup. To neutralize the invert syrup, bicarbonate of soda is consumed per 1 kg of sugar: 4 gr. lactic acid 55% concentration, 0.3 g for concentrated hydrochloric acid, 4.2 g. for crystalline citric acid. Soda is introduced into the syrup in the form of a 10% solution. In this case, vigorous foaming is observed. Once the syrup has cooled, it can be used. At a temperature of 16-20 degrees, the syrup can be stored for a month or more.

The hydrolysis reaction proceeds according to the following equation

С12Н22О11+Н2O = С6Н12О6(glucose) + С6Н12О6(fructose)

As can be seen from the equation, the mass of the resulting invert sugar more mass subject to hydrolysis of sucrose. From 342 parts of sucrose, 360 parts of equal amounts of glucose and fructose are obtained.

The viscosity of the invert syrup and the dependence of viscosity on temperature is close to the viscosity of sucrose solutions corresponding in concentration.

The sweetness of invert syrup is 120% relative to sucrose.

Invert syrup has a lower viscosity than molasses and a higher hygroscopicity (the ability to absorb moisture from the environment). Fructose imparts hygroscopicity to invert syrup. Products prepared using invert syrup also have increased hygroscopicity.

How to make invert syrup at home?

Ingredients:

350 g sugar
155 ml hot water
2 g crystalline citric acid (2/3 tsp without slide)
1.5 g baking soda(1/4 tsp without a slide)

Cooking method:
Dissolve sugar in hot water. Bring the solution to a boil, then add citric acid.

Cover the pot with a tight-fitting lid and simmer the syrup over low heat for 45 minutes.

When cooking the syrup, use a heavy-bottomed saucepan, and also cook over Very low heat with a barely noticeable boil. Otherwise, the syrup can be easily overcooked - it will turn dark brown and too thick.

Having boiled the syrup, cool it a little and add a soda solution (for this, dilute the soda dessert spoon water). In this case, rapid foaming will begin, which lasts 5-10 minutes. As soon as foaming is over, the syrup is ready. It has a yellow color and the consistency of young liquid honey.

Invert syrup can be prepared for the future. Store in a well-closed glass container room temperature.

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And why is he needed?

Invert syrup is widely used in confectionery industry as a moisture-binding agent and anti-crystallizer. Partial or complete replacement of granulated sugar in the dough allows you to increase its plasticity, it allows you to store baked goods longer without losing quality.
Creams and others confectionery fillings, made using invert syrup, are not candied during storage. This is especially important for recipes with high level Sahara.
The use of invert syrup is technologically convenient for dosing and pumping.
Invert syrup, due to its anti-crystallization properties, slows down the process of staleness of the product and gives the dough a golden hue
Invert syrup can also be used in the production of fudge to prevent it from being sugared.

What are glucose solutions?

There are isotonic and hypertonic solutions of this substance.

• 5% isotonic glucose solution is used to replenish fluid reserves in the human body. In addition, this glucose solution is a serious source nutrients, during the metabolism of which great amount energy in the tissues - the energy that is so necessary for the full functioning of the body.
• In turn, a hypertonic glucose solution (10-40%) is used for intravenous injection into the body, and allows you to increase the osmotic pressure of the blood, improve the metabolism and antitoxic functions of our liver, increase the flow of fluid, which is directed from the tissues to the blood.
• In addition to the above functions, the use of hypertonic glucose solutions also contributes to vasodilation, an increase in the volume of urine excreted by the body and activation of the contractile activity of the myocardium (heart muscle).
• As a general tonic, glucose can be used in chronic diseases accompanied by physical exhaustion.

How to prepare a glucose solution at home?

Today, glucose solution has found the widest application in the medical practice of doctors of absolutely all specialties. This drug is prescribed to patients with infectious various diseases, with hepatitis, as well as all sorts of possible intoxications. How to prepare a glucose solution, often other drugs that are injected into the body intravenously are diluted with a glucose solution.

Remember for yourself that in everyday practice, doctors in most cases prescribe 5% and 40% glucose solutions. However. In certain cases, there is a need for other dilutions of glucose - these are 10% and 20% concentrations of this substance.

How to prepare a glucose solution and make a calculation?

To know how to prepare a glucose solution yourself, read and study the method for preparing 1 liter of glucose solution (40%), which usually acts as the basis for preparing similar formulations of other concentrations.

You need to take sterile measuring utensils, glucose powder and solvent. Often, water is used as a solvent, which must comply with GOST FS9. Glucose should be taken in large numbers, with a margin, given that it will evaporate during the preparation process.

How to prepare a glucose solution - an alternative formula

Make a calculation of the necessary mass fractions each of the components to prepare a glucose solution, following the formula:

• (A*100)/(100-B),
• where A is the mass of anhydrous glucose,
• B is the water content in it (as a percentage; this will be the correction for evaporation).

Thus, it is necessary to place 440 g of glucose with a moisture content of 10% in a volumetric flask and fill it a small amount hot water. Leave the solution until glucose is completely broken down and cooled. After that, this volume must be brought to 1 liter and filtered.

When the quantitative content of the substance, and hence the concentration of the solution turned out to be higher than required, the situation can be corrected with the help of the same water. The required volume of water to prepare a glucose solution can be calculated as follows:

• X \u003d (A * (C - B)) / B,
• where X is the volume of water required for dilution (expressed in ml);
• A is the volume of the resulting solution, in ml;
• B is the required solution concentration (in %);
• C is the actual concentration of the solution (in %).

When the required concentration of the glucose solution is reached, pour the solution into a vial, attach a label to it indicating the concentration of the solution and its name (preferably also the date of manufacture and batch number).

Store glucose solution in an airtight container away from direct sun rays at a temperature not exceeding + 25°C.

how to make glucose at home how to make glucose at home.

Glucose can also be obtained through photosynthesis and polymerization reactions.

Huge molecules of starch under the action of water are hydrolyzed, split into smaller molecules. First, soluble starch is formed, then smaller "stumps" - dextrins, then a disaccharide, but not everyone is familiar with sucrose, and the other is maltose, or malt sugar. Finally, the breakdown of maltose produces GLUCOSE, grape sugar. finished product hydrolysis often contains all transitional substances; in this form it is known as molasses.

To half a glass of starch paste, add 1-2 teaspoons of diluted, approximately 10% sulfuric acid. Do not forget: when diluting sulfuric acid, be sure to pour acid into water, and not vice versa!

Approximately the same way molasses is obtained in large quantities in starch factories.

There is no other way at home, if only with saliva enzymes for starch ... But why such glucose with saliva and starch?)

How to make glucose from sugar at home?

If you drink a glass of tea with three tablespoons of sugar every hour, then during the day you can not eat anything and not be hungry. In the body itself, sugar is converted into glucose, on which you live all day. AT pure form why do you need glucose at home? Answer not found

No way. Only after eating sugar, it breaks down to sucrose, and then to glucose and fructose. So at home, it will not work to prepare sugar for any use, only for calories and carbohydrate needs.

How to replace molasses and glucose syrup: invert syrup (recipe)

Ingredients for making syrup:

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32 comments

Hello! Do you have syrup of this consistency in the picture from the refrigerator, or at room temperature? Made syrup according to your recipe. It has already cooled down, but almost the same liquid as it was hot.

This is from my fridge, it gets a little thinner in the room, but not too much. You still need to adapt to your stove - adjust the time-intensity of the fire. I, too, do not always get this way, especially if you have to cook not at home. When I cook on my own, I choose the smallest burner, take a 2-liter pot (although I cook less), because practice has shown that it contains better result- a saucepan with thick walls - and I cook not strictly by the minute (that's why the recipe has such a wide range), but looking at how the process is going. Sometimes, when it boils too much, I put metal on the burner. plate, or two, to raise the pan, as it were, and reduce the minimum fire.

Hello! Can you please tell me how long this syrup can be stored?

Can be stored in the refrigerator for a couple of months

Good evening, Galina. I made invert syrup today and it turned out to be very liquid in a warm state, will it still harden if put in the refrigerator?

Oksana, inverted in consistency and color, resembles young honey, but sometimes it turns out a little thicker for me, and it thickens a little in the refrigerator.

Good evening, Galina. I made an invert syrup today, it turned out to be liquid, but while it is still cooling, will it harden or did I do something wrong?

Thank you for such a wonderful blog, I am your big fan, I tried a lot of things to do according to your recipes, everything is always delicious.

Oksana, thank you very much!

hello Galina, my syrup standing in the refrigerator became cloudy with a white precipitate, what did I do wrong? Have you seen anything similar in your practice?

Elena, I had such a time. I used such a syrup (only the sediment itself was not used). Until I realized why it happened. Perhaps the neutralization reaction did not go to the end. Yes, guess)

I made it according to your recipe, tried it, it seems to be normal. True the second time around. The first time I made according to one recipe, I finished with yours and I got toffees. 😂 Must apply now.

Yes, I'm in mine culinary experiments always on the side of somehow applying later))))

Can you cook in a water bath?

I don’t see the point in this: a bath is needed when you need to protect the product from too strong and aggressive heating, and the temperature of boiling water of 100 degrees just allows you to do this, you need to cook immediately to a temperature exceeding 100 degrees

Should the acid be added together with the sugar or when the sugar is already melted?

I made syrup first, then poured acid into it. Now the question is this: I poured soda into the syrup, everything foamed, foamed and calmed down by the fact that the syrup was below, and the frozen foam was on top, like in jam. I tried to remove the foam, to pure syrup, but when I poured it into a jar, it turned out all the same, from below clear syrup, and cloudy on top, with tiny bubbles inside. I haven’t started putting it in the refrigerator yet, maybe in the warmth everything will “neutralize” to pure syrup?

It's okay, it happens to me, it will gradually become transparent

Thanks a lot for the recipe! Everything worked out! Indeed, everything settled down, became transparent, removed a little foam from above and that's it. Thank you! indeed, a non-professional does not need syrup very often, it makes no sense to buy a lot, but a little is unprofitable. And now there is so much room for action!)))

That's for sure! There is always at hand, and if not, then you can easily cook!

Hello! The syrup is slightly overcooked. Tell me, do I need to change it? Will this greatly affect the quality of the glaze?

It's hard to give an exact answer because I don't see how overcooked it is. I would advise, nevertheless, for the glaze it is better to weld again, and use this one, for example. in gingerbread dough or in some other recipes, where its density will not play a role.

thanks for detailed description! Everything worked out the first time

Hello, can you tell me if the syrup is very dark brown, is it normal or is something wrong?

The syrup should have a straw color.

I have this question: what to do if there is no powdered citric acid?

Can it be replaced lemon juice And if so, in what proportions?

And another question: if a replacement is possible, is it possible to extinguish the soda with juice and then pour it all into hot water and then into sugar

Thanks in advance for your reply.

Your reader and fan Larisa

Larisa, there is no point in extinguishing soda and pouring it into the solution. Citric acid is needed crystalline (as it is believed, I have not yet experimented with substitutions) - it prevents the crystallization of sugar syrup here, so it is added at the beginning of cooking. In addition, it is the acid that contributes to the breakdown of sucrose into glucose and fructose - this is the essence of invert syrup as such. If acid is added to the end, it will not fulfill its function. Soda is introduced at the very end to neutralize the residual acid remaining at the end of syrup cooking.

The recipe is simple, but it seemed to me not complete. Beginners will find it difficult to figure out how long to boil the syrup when adding citric acid. Do I need to stir during cooking?

In general, everything is available

Galina - thanks! Everything worked out the first time.

Yes, while it was hot, it was liquid, but as it began to cool, it became a little thicker.

I think it will get even thicker in the fridge 🙂

There was a question about interfering - it is not necessary. The lemon prevents the sugar from crystallizing.

super! Yes, that's why I always add lemon to all sugar syrups to make sure, and always at the very beginning, otherwise I sometimes see recommendations to add at the end. But I didn't understand why at the end.

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Glucose syrup

Glucose syrup is the thing without which baking is almost impossible, especially when it comes to gingerbread and gingerbread cookie, and today I will tell you how to make such a syrup yourself.

INGREDIENTS

• Sugar 300 Grams
• Water 130 milliliters
• Citric acid 1.7 grams
• Baking soda 1.2 grams

Step 1

To begin with, take a not very deep pan and pour sugar into it.

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Glucose syrup at home

Ingredients

Citric acid - 1.7 g

• 276 kcal

Cooking process

I really love Christmas baking, its aroma, color, texture. Very often in recipes, glucose syrup is indicated in the list of ingredients, but since I could not find it in stores, I had to refuse the recipe. But somehow I came across a recipe for glucose syrup, which can be prepared at home. I tried to cook it once and since then I have not been looking for this syrup in stores, although, to be honest, I have already seen glucose syrup on store shelves a couple of times.

The beauty of homemade glucose syrup is that it can be prepared for future use, it keeps well, well, and how it ennobles pastries cannot even be described in words, you just have to try it!

To prepare glucose syrup at home, take the products from the list. Here we will have to use scales, because the weight of the ingredients is fundamentally important.

Pour the sugar into a heavy bottomed saucepan.

Pour water into a saucepan with sugar.

We put the pan on the fire and let the sugar first dissolve in the water, and then the syrup boils.

Add citric acid.

Cook the syrup for 25-30 minutes until it thickens.

Take the pan of syrup off the heat. Let the syrup cool down a little and then add soda. There will be a reaction, foam will appear on the surface of the syrup.

If you let the syrup stand for a while, the foam will gradually disappear.

As a result, you will get such a homemade glucose syrup. It can already be used for baking.

For Christmas gingerbread, I still warm the ready-made glucose syrup over medium heat for 5-7 minutes, and it acquires a beautiful caramel color. This syrup also makes pastries beautiful color. But this is at will and preference.

As you can see, at home, glucose syrup is simply magical!

You can immediately use homemade syrup glucose for baking, or you can pour it into a glass jar, close it tightly with a lid and store it in the refrigerator for quite some time.

Glucose syrup simple recipe with photo

I think those housewives who often do various pastries on your own, this glucose syrup recipe should be familiar. As I said, most often such a syrup is used for gingerbread dough, making cookies, and various creams and sweets. Feature of this simple recipe glucose syrup is that when heated, the sugar in it is split into glucose and sucrose, hence its name. As a result, the syrup turns out to be viscous and transparent, it is stored for a rather long time and is not subjected to sugaring, which is very important.

We fill granulated sugar specified amount of water.

We put the mass on the fire and bring it to a boil.

After the syrup boils, add citric acid to it and again bring the mass to a boil.

Then we make the weakest fire under the pan and cook the syrup for a minute.

When our syrup has cooled down a little, soda should be poured into it, after which small bubbles will appear on the surface of the syrup.

When the bubbles are almost gone, the syrup is ready to use. You can immediately cook something with it, or you can pour the syrup into a jar and put it in the refrigerator, the syrup is stored for quite a long time.

Glutton wishes you bon appetit!

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Glucose is one of the most easily digestible sources of valuable nutrition that can increase the energy reserves of the body and improve its functions. How to prepare a glucose solution and why, read further in the article.

What are glucose solutions?

There are isotonic and hypertonic solutions of this substance.

• 5% isotonic glucose solution is used to replenish fluid reserves in the human body. In addition, this glucose solution is a serious source of nutrients, the metabolism of which releases a huge amount of energy in the tissues - the energy that is so necessary for the full functioning of the body.
• In turn, a hypertonic glucose solution (10-40%) is used for intravenous injection into the body, and allows you to increase the osmotic pressure of the blood, improve the metabolism and antitoxic functions of our liver, increase the flow of fluid, which is directed from the tissues to the blood.
• In addition to the above functions, the use of hypertonic glucose solutions also contributes to vasodilation, an increase in the volume of urine excreted by the body and activation of the contractile activity of the myocardium (heart muscle).
• As a general tonic, glucose can be used in chronic diseases accompanied by physical exhaustion.

How to prepare a glucose solution at home?

Today, glucose solution has found the widest application in the medical practice of doctors of absolutely all specialties. This remedy is prescribed to patients with various infectious diseases, with hepatitis, as well as all sorts of possible intoxications. How to prepare a glucose solution, often other drugs that are injected into the body intravenously are diluted with a glucose solution.

Remember for yourself that in everyday practice, doctors in most cases prescribe 5% and 40% glucose solutions. However. In certain cases, there is a need for other dilutions of glucose - these are 10% and 20% concentrations of this substance.

How to prepare a glucose solution and make a calculation?

To know how to prepare a glucose solution yourself, read and study the method for preparing 1 liter of glucose solution (40%), which usually acts as the basis for preparing similar formulations of other concentrations.

You need to take sterile measuring utensils, glucose powder and solvent. Often, water is used as a solvent, which must comply with GOST FS 42-2619-89. Glucose should be taken in large quantities, with a margin, given that it will evaporate during the preparation process.

How to prepare a glucose solution - an alternative formula

Calculate the required mass fractions of each of the components in order to prepare a glucose solution, following the formula:

• (A*100)/(100-B),
• where A is the mass of anhydrous glucose,
• B is the water content in it (as a percentage; this will be the correction for evaporation).

Thus, 440 g of glucose, having a moisture content of 10%, should be placed in a volumetric flask and filled with a small amount of hot water. Leave the solution until glucose is completely broken down and cooled. After that, this volume must be brought to 1 liter and filtered.

When the quantitative content of the substance, and hence the concentration of the solution turned out to be higher than required, the situation can be corrected with the help of the same water. The required volume of water to prepare a glucose solution can be calculated as follows:

• X \u003d (A * (C - B)) / B,
• where X is the volume of water required for dilution (expressed in ml);
• A is the volume of the resulting solution, in ml;
• B is the required solution concentration (in %);
• C is the actual concentration of the solution (in %).

When the required concentration of the glucose solution is reached, pour the solution into a vial, attach a label to it indicating the concentration of the solution and its name (preferably also the date of manufacture and batch number).

Store the glucose solution in an airtight container away from direct sunlight at a temperature not exceeding +25°C.

How to prepare a glucose solution

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where A is the mass of anhydrous glucose, and B is the percentage of water in it (this is the correction for evaporation). So put 440 grams glucose with a moisture content of 10% into a volumetric flask, fill it with a small amount of hot water and leave until completely dissolved and cooled, and then bring the volume of water to one liter and filter.

What is invert syrup and how to prepare it?

Invert syrup is an aqueous solution of a mixture of glucose and fructose, which has anti-crystallization properties. The component is used to replace molasses and corn syrup in the production of pastries from flour. It increases the shelf life flour products, gives the dough elasticity and a golden hue when baking.

At home invert syrup Can you substitute maple syrup? confectionery glucose, corn syrup and liquid honey. Using the component will achieve the following effects:

• preventing the formation of crystals (in sweets, fillings, creams, cookies, etc.);
• improvement of taste and aroma;
• increasing the degree of porosity of the bread crumb, its elasticity;
• extending the shelf life of the finished dish;
• the dough becomes golden.

Invert syrup is added to bread, cakes, cookies, creams, it is used to prepare mastic, icing and marshmallows, marshmallows, and other sweets, using it as a sugar substitute. So, the sweetness of the product is 120% of the sweetness of sucrose. The syrup is also used to make moonshine, beer, kvass and other alcoholic beverages.

Cooking syrup at home

The syrup preparation process chemical reaction acidic or enzymatic hydrolysis of sucrose. To prepare a viscous solution, you will need the following components:

• 300 ml of pure water;
• 700 gr. granulated sugar;
• 4 gr. citric acid;
• 3 gr. soda.

Based on the characteristics of the formula of the ongoing process, the mass of the resulting product is greater than the sugar initially subject to hydrolysis, that is, 360 parts of glucose and sucrose are obtained from 340 parts of the initial product in equal amounts.

To make syrup yourself, you need to follow this algorithm:

• for cooking, they take a pan with a thick bottom so that the syrup warms up well and does not burn, pour sugar into it and pour it with water;
• over low heat, the composition, with constant stirring, is gradually brought to a boil;
• when the water begins to boil, pour citric acid into the composition and mix;
• cover the pan tightly with a lid and leave to cook for half an hour;
• after the specified time, the syrup should be pulled out with strings, and then it is turned off;
• when the mass cools down to 80 degrees (on average, after a quarter of an hour without a lid), it is neutralized with soda - as a result, an active reaction will occur with the rapid formation of foam;
• as it cools, the composition is stirred so that all the foam comes off, and then poured into a jar for further storage.

The mass will turn out to be a pleasant golden color, moderately liquid, and during storage it freezes. Store inverted sugar syrup at a temperature of 15-20 degrees for at least a month.

Inverted mash syrup

When inverting sugar for mash, you can achieve:

• fast fermentation - up to two days. Yeast encounters sugar, breaks it down into monosaccharides, and then processes it into alcohol. In the case of invert syrup, splitting is done in advance, and the reaction will go faster;
• has the best organoleptic properties.

To prepare the syrup, you will need the same products in the following proportions: for 1 kg of sugar 400 ml of water, citric acid - 4 gr. per kilogram of granulated sugar (soda is not used to create moonshine). Preparation: water with sugar is heated over low heat, boiled for about half an hour, then citric acid is added. Depending on the desired taste and aromatic qualities of the product, it can be cooked for longer, up to two hours - then it will be saturated and dark.

Glucose syrup is the thing without which baking is almost impossible, especially when it comes to gingerbread and gingerbread cookies, and today I will tell you how to make such a syrup yourself.

I think that for those housewives who often make various pastries on their own, this recipe for making glucose syrup should be familiar. As I said, most often this syrup is used for gingerbread dough, making cookies, as well as various creams and sweets. The peculiarity of this simple glucose syrup recipe is that when heated, the sugar in it is split into glucose and sucrose, hence its name. As a result, the syrup turns out to be viscous and transparent, it is stored for a rather long time and is not subjected to sugaring, which is very important.

Servings: 1

Very easy glucose syrup recipe home cooking step by step with photo. Easy to cook at home in 1 hour. Contains only 243 kilocalories. Author's recipe for home cooking.

• Preparation time: 18 minutes
• Time for preparing: 1 hour
• Amount of calories: 243 kilocalories
• Servings: 1 portion
• Occasion: For kids

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Dish type: Dessert, Syrup

Ingredients per serving

• Sugar - 300 Grams
• Water - 130 milliliters
• Citric acid - 1.7 grams
• Baking soda - 1.2 grams

Step by step cooking

1. To begin with, take a not very deep pan and pour sugar into it.
2. Pour the granulated sugar with the specified amount of water.
3. We put the mass on the fire and bring it to a boil.
4. After the syrup boils, add citric acid to it and again bring the mass to a boil.
5. Then we make the weakest fire under the pan and cook the syrup for 30-35 minutes.
6. When our syrup has cooled down a little, soda should be poured into it, after which small bubbles will appear on the surface of the syrup.
7. When the bubbles are almost gone, the syrup is ready to use. You can immediately cook something with it, or you can pour the syrup into a jar and put it in the refrigerator, the syrup is stored for quite a long time.

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

Previously, it was used mainly by professionals, but now the reproduction of 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.

We 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 the crystallization of sugar and makes products more flexible. Widely used in cooking:

On average, the working temperature of glucose syrup starts from 50 ° C - it is at this point that it becomes more fluid and pliable. The energy value- 316 kcal.

How to make glucose syrup? Basic recipe

As you can see from the information above, the syrup is indispensable if you are set on a consistently high-quality result. Yes, you can buy it in any large confectionery stores, but what about those who, due to their place of residence, are unable to purchase it? The need for invention is cunning, and it is possible to prepare glucose syrup at home, and its performance 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 saucepan, pour hot water. Stir to achieve maximum dissolution

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

3. Pour into acid, mix.

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 fire.

5. Dissolve soda in 10 ml of water and pour the solution into the syrup. The reaction will immediately start from the contact of 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.

Berry Marshmallow Recipe with Glucose Syrup

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

step by step

How to make glucose syrup, we told earlier, so we omit it in the recipe.

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

2. Beat the warm puree until the sugar dissolves completely.

3. Add protein to the raspberry mass and continue to beat - the mass should become very light and increase in size by 4-5 times.

4. In parallel, take care of the syrup. For it, mix agar-agar with water, bring to a boil and add sugar 2 along with the syrup. Boil the mixture until its temperature is 110 o C.

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

6. Marshmallow mass is considered ready when it clearly holds the shape given to it (the so-called "hard peaks").

7. Transfer the mass to pastry bag with a "star" nozzle, deposit "marshmallows" on silicone mat or baking paper. Leave the blanks overnight at room temperature for airing.

8. In the morning, connect the frozen halves in pairs, gluing them with their bottoms, sprinkle liberally powdered sugar mixed with a small amount of cornstarch.

That's all! Delicious and beautiful treat is ready. With this recipe, we have proven that making glucose syrup is not a waste of food and time, but gives more scope for creativity.

Mirror glaze and glucose syrup

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

Cooking

1. Soak the 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. Stir without whisking. Add swollen gelatin.

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