The New Bakers Dozen
glocuse vs. light corn syrop

The The Bakers Dozen: glocuse vs. light corn syrop
By Yoshka (Yoshka) on Friday, December 21, 2001 - 08:35 am: Edit

I would appreciate an answer from you the experts
if I can use light corn syrup instead of glucose
in any recipes in the same amount or i have to use more corn syrup or less and by how much.
thank in advance

By Cheftim (Cheftim) on Friday, December 21, 2001 - 09:46 am: Edit

I am going to just throw this out there and speak from the little exposer to glucose I have.

Light corn syrup is many times less viscus that glucose so I don't think its a matter of more or less. When glucose is called for in a recipe, like say for fondont, your after that specific quality, a flowing, viscus mass. Corn syrup doesn't offer this.

By Pastrycrew (Pastrycrew) on Friday, December 21, 2001 - 04:24 pm: Edit


I've substituted corn syrup for glucose in recipes that were baked afterwards with little difference. I believe corn syrup is a bit sweeter though.

In my ganache and candy fillings, corn syrup just does not replace glucose. You do not get the same texture. This is the same for sorbets and ice creams, I feel the texture comes out a lot nicer with glucose.

Well that's my two cents worth.

Just a note: I had to research glucose recently as we have special requirement guests where I work. Celiac to be exact. The glucose from DGF, Patisfrance are made from wheat as are most European glucose's now. It was at one time made from potatoes...


By Thebaker (Thebaker) on Friday, December 21, 2001 - 04:41 pm: Edit


Are you telling me Celiacs cant have Glucose Syrup...???

By Pastrycrew (Pastrycrew) on Saturday, December 22, 2001 - 05:36 am: Edit

on glucose is listed as a safe item.
Glucose is a natural sugar if you ask a doctor...

Glucose we buy in a store, is 100% wheat product. I choose not to take a chance and feed this to a Celiac.

If you have any info on this I would appreciate it.


By Yoshka (Yoshka) on Saturday, December 22, 2001 - 06:45 pm: Edit

Thank you cheftim and brian.
my other question is- can I use corn syrup for pulled sugar instead of glocuse?
I have just moved from Arizona to Maryland and I dont know where I can find it here yet.(I mean glocouse)
Brian, in which stores do you buy your glocouse thanks and happy holidays to you all

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