Atomised Glucose (powdered glucose) vs. glucose syrup

Can anybody tell me how to substitute the syrup for the powder (assuming I can do this)? If that is not right, what can be substituted for the powder? I have dextrose, fructose and glucose syrup.

Find more posts tagged with

Everything Else

Comments

Manfred_18311

Adding 33% water to 1000g powdered glucose should give you 1l glucose syrup.

If you want to substitute the powder it would be save to go with the syrup.

merridith

So if the recipe calls for 100g powdered, I would sub in 66g syrup?

grant

Correct. But sometimes the more technical recipes will require you to cook the sugar to a certain temperature which will complicate things. The formula is not so transparent at that time.

Manfred_18311

Exactly right,

it depends greatly on the recipe. The given mixture would be at a density of 38°

Bè (Baumè) and suits for my purpose to create liqueur from a distillate to give

the spirit a denser consistence.

If for confectionary

purpose the °C and °Bè of course would be different along the given recipe.

If you have

more recipes requesting powdered glucose it might worth considering buying glucose powder

as it can be stored (dry) for a longer time period than the syrup.

merridith

Thanks. I am making sorbet - using Boiron green apple puree. I like Boiron as they have wonderful and very intense flavors. Just made a batch that I will churn up tomorrow.

Riko_Bartolome_290580

1I?