| Robt E |
I've several recipes that call for liquid glucose. My local supermarket,
however, carries only powdered glucose. My question is whether I can
make liquid glucose from the powder. Is it simply a matter of boiling up
a syrup, as in a stock syrup? If so, does anyone know the proportions to
make a concentration like that available commercially? Or is this a non-
starter?
Thanks in advance.
RobtE
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| daydreamer@dreams.com |
On Thu, 26 May 2005 18:55:27 +0100, Robt E <yahoo@robt_englund.co.uk>
wrote:
>
>I've several recipes that call for liquid glucose. My local supermarket,
>however, carries only powdered glucose. My question is whether I can
>make liquid glucose from the powder. Is it simply a matter of boiling up
>a syrup, as in a stock syrup? If so, does anyone know the proportions to
>make a concentration like that available commercially? Or is this a non-
>starter?
>
>Thanks in advance.
>
>RobtE
You can use light corn syrup as a substitute for liquid glucose. The
liquid glucose(pure glucose in Europe) is used in bakeries in the US.
Light corn syrup has a little dextrine(sp)sugar in it, other than that
they are very similar.
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| Robt E |
In article <b19c9118noipmbih3r55rgmrgql1unckr1@4ax.com>,
daydreamer@dreams.com says...
> On Thu, 26 May 2005 18:55:27 +0100, Robt E <yahoo@robt_englund.co.uk>
> wrote:
>
> >
> >I've several recipes that call for liquid glucose. My local supermarket,
> >however, carries only powdered glucose. My question is whether I can
> >make liquid glucose from the powder. Is it simply a matter of boiling up
> >a syrup, as in a stock syrup? If so, does anyone know the proportions to
> >make a concentration like that available commercially? Or is this a non-
> >starter?
> >
> >Thanks in advance.
> >
> >RobtE
> You can use light corn syrup as a substitute for liquid glucose. The
> liquid glucose(pure glucose in Europe) is used in bakeries in the US.
> Light corn syrup has a little dextrine(sp)sugar in it, other than that
> they are very similar.
>
>
Yes, so I've gathered from what I've read (Google is my friend). The
problem is that I'm in the UK. I've never seen corn syrup here, even in
the bigger supermarkets.
RobtE
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| daydreamer@dreams.com |
On Thu, 26 May 2005 21:36:12 +0100, Robt E <yahoo@robt_englund.co.uk>
wrote:
>In article <b19c9118noipmbih3r55rgmrgql1unckr1@4ax.com>,
>daydreamer@dreams.com says...
>> On Thu, 26 May 2005 18:55:27 +0100, Robt E <yahoo@robt_englund.co.uk>
>> wrote:
>>
>> >
>> >I've several recipes that call for liquid glucose. My local supermarket,
>> >however, carries only powdered glucose. My question is whether I can
>> >make liquid glucose from the powder. Is it simply a matter of boiling up
>> >a syrup, as in a stock syrup? If so, does anyone know the proportions to
>> >make a concentration like that available commercially? Or is this a non-
>> >starter?
>> >
>> >Thanks in advance.
>> >
>> >RobtE
>> You can use light corn syrup as a substitute for liquid glucose. The
>> liquid glucose(pure glucose in Europe) is used in bakeries in the US.
>> Light corn syrup has a little dextrine(sp)sugar in it, other than that
>> they are very similar.
>>
>>
>Yes, so I've gathered from what I've read (Google is my friend). The
>problem is that I'm in the UK. I've never seen corn syrup here, even in
>the bigger supermarkets.
>
>RobtE
Try a bakery there, they might spring you some or point you to a
source. You may be right, corn isn't a big crop in Europe.
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| bob@buzzbeer.com |
: On Thu, 26 May 2005 18:55:27 +0100, Robt E <yahoo@robt_englund.co.uk>
: wrote:
: >
: >I've several recipes that call for liquid glucose. My local supermarket,
: >however, carries only powdered glucose. My question is whether I can
: >make liquid glucose from the powder. Is it simply a matter of boiling up
: >a syrup, as in a stock syrup? If so, does anyone know the proportions to
: >make a concentration like that available commercially? Or is this a non-
: >starter?
: >
: >Thanks in advance.
: >
: >RobtE
: You can use light corn syrup as a substitute for liquid glucose. The
: liquid glucose(pure glucose in Europe) is used in bakeries in the US.
: Light corn syrup has a little dextrine(sp)sugar in it, other than that
: they are very similar.
Corn syrup is dextrose, which is the naturally occurring form of glucose.
For all intents and purposes here they are the same thing. Corn sugar does
NOT have "a little dextrine sugar in it" - it IS dextrose.
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| daydreamer@dreams.com |
On Wed, 1 Jun 2005 21:43:40 +0000 (UTC), bob@buzzbeer.com wrote:
>Corn syrup is dextrose, which is the naturally occurring form of glucose.
>For all intents and purposes here they are the same thing. Corn sugar does
>NOT have "a little dextrine sugar in it" - it IS dextrose.
>
From the ochef.com sight:
Q. Is "liquid glucose" the same thing as corn syrup? I have many
cookbooks from Europe and it seems they all call for this ingredient
in certain baking or frosting recipes.
A. In cooking terms, corn syrup in this country is very often referred
to as glucose. But it is not pure glucose; it also contains a fair bit
of another, more complex, sugar, dextrin.
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| Seismo Malm |
In article <lhks91dq7l98omj1r7ct9sn2tkkkt6blh6@4ax.com>,
daydreamer@dreams.com wrote:
> On Wed, 1 Jun 2005 21:43:40 +0000 (UTC), bob@buzzbeer.com wrote:
>
>
>>Corn syrup is dextrose, which is the naturally occurring form of glucose.
>>For all intents and purposes here they are the same thing. Corn sugar does
>>NOT have "a little dextrine sugar in it" - it IS dextrose.
>>
> From the ochef.com sight:
>
> Q. Is "liquid glucose" the same thing as corn syrup? I have many
> cookbooks from Europe and it seems they all call for this ingredient
> in certain baking or frosting recipes.
> A. In cooking terms, corn syrup in this country is very often referred
> to as glucose. But it is not pure glucose; it also contains a fair bit
> of another, more complex, sugar, dextrin.
>
>
I think that this is wrong, there may be trace of disaccharide
(maltose) and polysaccharides in corn syryp but bulk is glucose (called
dextrose in USA). Pretty good web-page about sugars used in brewing is
http://realbeer.com/spencer/FAQ/sugar.html
seismo malm
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