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glucose vs. light corn syrop

#1
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12/27/01 at 11:20am
  • Joined: December 2001
  • Location: MD
  • Post Count: 27
can I replace light corn syrup with glucose in recipes with the

same amount or I have to adjust it.
Where can I find glucose in Maryland
thanks in advance
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#2
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12/27/01 at 11:56am
  • Joined: March 2000
  • Location: norwalk, CT USA
  • Post Count: 3,761
Glucose is more viscous than corn syrup, so certain recipes will be substantially different if you use corn syrup instead. Try Albert Uster Imports for glucose.

http://www.auiswiss.com
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#3
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12/27/01 at 1:08pm
  • Joined: March 2001
  • Location: Chicagoland
  • Post Count: 1,755
I thought I read in The Cake Bible.....the thing is corn syrup has h2o in it, unlike straight glucose. I thought it was about 1 T per c. ....that would throw off any sensitive recipe. And a recipe calliing for glucose is probably a non-sensitive recipe.


But if you made something like a flavoring syrup or then it's not a problem. I assume you follow....it depends upon the item being made.

In what recipe do you wish to make this substitution?

"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum

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#4
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12/27/01 at 1:10pm
  • Joined: March 2001
  • Location: Chicagoland
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oops, I should have proof read myself.

Should be, "And a recipe calling for glucose is probably a senstive recipe".

"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum

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#5
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12/28/01 at 6:29am
  • Joined: December 2001
  • Location: MD
  • Post Count: 27
Thamks W.DeBord
I want to replace it in a Spanish recipe for a kind of a halva or nougat. I will try it but I think anyhow I"ll buy glucose.
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#6
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12/28/01 at 6:25pm
  • Joined: May 1999
  • Location: Outside Dallas, BABY!!!
  • Post Count: 2,499
you can reduce corn syrup if you are in a real bind by 20%.
simply simmer to cook out the water. careful not to color the syrup!

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.CCCCD.edu

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