liquid glucose from powdered?

On Thu, 26 May 2005 18:55:27 +0100, Robt E <yahoo@robt_englund.co.uk>

Quoted message said:

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.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

On Thu, 26 May 2005 18:55:27 +0100, Robt E <yahoo@robt_englund.co.uk>

Quoted message said:

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

On Thu, 26 May 2005 21:36:12 +0100, Robt E <yahoo@robt_englund.co.uk>

Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

On Thu, 26 May 2005 18:55:27 +0100, Robt E <yahoo@robt_englund.co.uk>

Quoted message said:

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.

: 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.

Quoted message said:

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.

In article <[email hidden]>,

Quoted message said:

Quoted message said:

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

So does anyone have an answer to the question?