Glucose syrup in confectionery. Cooking recipe, application

Glucose syrup is widely used by confectioners, since it prevents sugariness of products and adds to them greater plasticity. Previously it was used mainly by professionals, but now the reproduction of compound recipes in home kitchens has become very popular. This article is for those confectioners who strive to achieve the maximum result with minimal effort and effort.

Learn the materiel!

Glucose syrup is a viscous mass, homogeneous and transparent, with an intensely sweet taste without impurities. Visually resembles liquid honey. It is used in the process of preparing desserts, because it prevents the crystallization of sugar and makes the products more flexible. It is widely used in cooking:

• Glazes. Thanks to glucose syrup, it freezes well, preserving shine and smoothness.
• Zephyr and pastilles. Here the syrup maintains an airy consistency and prolongs the shelf life of the dessert without loss of aesthetic and taste characteristics.
• Ice cream, parfait, sorbet and other frozen desserts. The glucose syrup prevents the formation of large ice crystals, provides greater stability - the dish melts more slowly even at temperatures above 0.
• Caramel. The finished product turns out to be flexible, with a rich taste.

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

How to make glucose syrup? The recipe is basic

As can be seen from the information above, the syrup is indispensable if you are tuned to a consistently high-quality result. Yes, it can be bought in any large stores for confectioners, but how to be those who, by virtue of their place of residence, do not have the opportunity to purchase it? Gol is fictional sly, and there is the opportunity to prepare glucose syrup at home, and its performance will not be different from the factory version. So, you need the following products:

• Sugar - 700 g;
• Water - 310 g;
• Baking soda - 3 g;
• Citric acid - 4 g.

Cooking

1. Pour sugar into a thick-walled saucepan, fill with hot water. Stir to achieve maximum dissolution of the sugar crystals.

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

3. Add citric acid to the syrup, mix.

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

5. Dissolve soda in 10 ml of water and pour the solution into the syrup. Immediate reaction will come from contact of citric acid and soda - the mass will foam and increase in volume. Wait until it "settles down" completely - it usually takes up to 15 minutes.

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

The recipe for berry marshmallows with glucose syrup

This is objectively the most delicious marshmallow out of all that you have ever tried. The recipe is flexible, and if you wish, you can easily replace raspberry fruit with taste:

• Raspberry puree without pits - 250 g;
• Sugar 1 - 200 g;
• Glucose syrup - 150 g;
• Protein large - 1 pc .;
• Water 160 g;
• Sugar 2 - 230 g;
• Agar-agar - 8 g.

Step by step

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

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

2. Warm the warm mashed potatoes, trying to completely dissolve the sugar.

3. Add protein to the crimson mass and continue whipping - the mass should brighten strongly and increase in size by 4-5 times.

4. Simultaneously, use syrup. For it, mix agar-agar with water, bring to a boil and add sugar 2 together with the syrup. Cook the mixture until its temperature is 110 ° C.

5. In a thin trickle pour the hot syrup into the berry-protein mass without stopping to beat.

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

7. Transfer the mass to the confectioner's bag with the "star" nozzle, put the "marshmallows" on the silicone mat or baking paper. Leave the blanks overnight at room temperature for airing.

8. In the morning, join the frozen halves in pairs, gluing them with bottoms, sprinkle abundantly with sugar powder, mixed with a small amount of cornstarch.

That's all! A delicious and beautiful treat is ready. With this recipe we have proved that the preparation of glucose syrup is not a waste of products and time, but gives a greater 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, because it has an intense shine, can be painted in various colors, very plastic and spectacular. It is covered with pre-frozen products, thanks to which the glaze falls flat and quickly freezes. In this article we will give a recipe on white chocolate that will allow you to use food colors. Yes, it is very sweet, but it lies down in a thin layer, so it does not affect the basic taste of the food. So, take:

• Glucose syrup - 150 g;
• Sugar - 150 g;
• Water - 75 g;
• Condensed milk - 100 g;
• Chocolate white - 150 g;
• Gelatin - 10 g;
• Dye at will.

Preparation

In half the water soak gelatin.

2. Mix the remaining water with sugar and glucose syrup. On low heat, bring to a boil.

3. Pour the boiling syrup over the condensed milk and chocolate. Stir, not whipping. Add the swollen gelatin.

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