Even in case the right mash And fractional distillation The taste of moonshine may remain harsh - slightly burning the throat and drying the tip of the tongue. This problem is often faced by owners of rectification and mash columns. To make moonshine soft, you need to choose the right ingredients and calculate the proportions.

Remember that softening the taste does not replace purification and does not improve the quality of moonshine, but can only in some cases mask the shortcomings of a bad distillate. Therefore, I recommend adding the following substances to a double, fractional distillation drink.

How to soften moonshine

There are two groups of substances: sweeteners and acidulants. The first group includes:

1. Sugar. A simple, affordable option. Disadvantage - depending on the quality, it can give the drink a slight cloudiness and bad smell. To avoid side effects, it is advisable to use refined sugar, and before adding, crush the pieces into sand or grind into powder with a coffee grinder (the best option) and smell. The average amount is 1 tablespoon of sugar per 1 liter of moonshine with a strength of 40%.
2. Glucose (dextrose). The best solution. Sold in pharmacies and specialized stores. Any form of release is suitable: powder (this is the type called dextrose), tablets or an aqueous solution (in ampoules). To soften moonshine with glucose, 5-25 ml of a 20-40% aqueous solution or 1-5 grams of dry matter per 1 liter of forty percent distillate is required. Before adding, the tablet must be crushed to a powder. The taste of expensive store-bought vodkas is softened with dextrose.
3. Fructose. Sweeter than sugar 1.8 times. Release form: powder. It has proven itself well for fruit distillates: from apples, grapes, cherries, peaches, etc., but is also suitable for drinks from other raw materials. Proportion – 0.3-0.5 tablespoon per 1 liter of moonshine (40 degrees).
4. Honey. You need fresh liquid or in the form of syrup (mix with water in equal parts, bring to a boil, boil for 2-3 minutes, skimming off the foam, then cool until room temperature). Disadvantage - it can leave sediment, affect the color, aroma and add characteristic honey tones to the distillate, which is not always appropriate. Usually add no more than 0.5 tablespoon of honey per 1 liter of moonshine, the main thing is to dissolve it well.
5. Food grade glycerin. Viscous, transparent, syrupy liquid. Registered as food additive E422. The main problem is that glycerin gives excessive sweetness, in small volumes it is difficult to correctly calculate the concentration, and the taste appears cloying. To soften moonshine, 1-5 ml of glycerin per 1 liter with a strength of 40% is required.

Acidulants include (added separately or together with sweeteners):

1. Ascorbic acid. White crystalline powder with sour taste, which dissolves well in water and alcohol. It can be sold in the pharmacy in the form of pills. Used to soften any type of distillate, preventing oxidative processes. To soften moonshine, you need 3-5 grams of ascorbic acid per 1 liter.
2. Lemon acid. A more affordable home remedy that performs its functions no worse than ascorbic acid. Can be used as citric acid V pure form– 2-6 grams/liter, so replace it lemon juice– squeeze 1 medium lemon per 1 liter of moonshine. Lack of lemon juice can cause sediment and cloudiness.

Powdered glucose (dextrose) is the best option

Moonshine taste softening technology

1. Dilute the distillate with water. Make the strength 1-2% higher than what you need to get in the end.

2. If moonshine is made from sugar or grain raw materials, it is advisable to carry out charcoalization - filtering the drink through birch or coconut Activated carbon(brands BAU-A, KAU-A, BAU-LB). Fundamental difference There is no difference between the two methods of charcoalization (infusing moonshine on coal and passing it through a column or other filter).

Charcoal will remove the largest molecules harmful impurities(will improve the quality a little) and partially oxidize those contained in ethyl alcohol aldehydes to acids under the influence of air in the pores of coal. As a result, esters will appear, which themselves soften the taste of moonshine.

Do not clean berry and fruit distillates, otherwise the aroma of the raw materials may disappear.

3. Pour 100-150 ml of moonshine into a separate container. Add the selected sweetener and (or) acidifier in 2-4 additions, starting with the minimum dosage. After each addition, stir the distillate until the substance is completely dissolved and write down the amount of ingredients, then after 4-5 minutes evaluate the taste.

4. After the softness of the moonshine is satisfactory, proportionally recalculate the amount of substances for the entire required volume, add to the distillate and mix.

Preliminary calculation - fractional addition of softener to a limited amount of drink minimizes the risk of spoiling the entire batch. I advise you to perform this procedure every time, even if the optimal proportions are already known, since the quality of sugar, glucose, honey and other substances changes.

If too much softening agent has been added, you can try to reduce the concentration and stabilize the taste with another batch of moonshine or pure alcohol with water. Another option is re-distillation.

5. Close the container hermetically. Move to a dark room with a temperature as close to zero as possible, recommended – 2-4°C. Leave for 3-4 days to complete chemical reactions and stabilize the taste.

Cloudiness may occur depending on water quality and other ingredients ( milky color). If, when kept in the cold, the cloudiness does not disappear 5 days after mixing or a precipitate has formed (this happens when adding lemon juice and honey), filter the moonshine through cotton wool.

Let's figure out what the name "invert syrup" means. Without going into the chemical details of hydrolysis and inversion, sucrose is broken down into glucose and fructose. In invert syrup these substances are contained in equal parts. The consistency of it resembles liquid honey, the color varies from transparent to light golden. You can find it in a huge number of recipes, along with glucose syrup. In most cases, the above syrups are interchangeable.

How can you replace glucose syrup?

If you find glucose syrup in a recipe and don’t have it on hand, replace it:

• molasses;
• corn
• or maple syrup;
• liquid honey;
• trimoline (invert syrup industrial production);
• or make your own invert syrup.

Invert syrup: cooking

Will be required simple ingredients that can be found in every home:

• 350 grams of sugar;
• 155 milliliters hot water;
• 2 grams of citric acid (2⁄3 level teaspoon);
• 1.5 grams of soda (1⁄4 teaspoon).

It is necessary to take a container with a thick bottom and a hermetically sealed lid. (Do not use aluminum pans- during the process of making syrup, they will release harmful compounds.) Pour hot water into a saucepan and dissolve sugar in it. When the sweet liquid boils, add citric acid. Reduce the heat under the simmering pan to low and cover tightly with a lid. Cook over low heat for 45 minutes. Cool the finished syrup a little and add soda diluted in a dessert spoon of water. When the foam stops forming (after about 10 minutes), it’s time to pour the syrup into a glass container with a lid through a fine sieve. As you can see, preparing invert syrup does not require any special skills.

The same cannot be said about glucose syrup. It is impossible to make it from scratch at home. But if you have glucose powder, making syrup from it is not difficult. How to prepare glucose syrup from powder: take 91 grams of glucose powder per 100 milliliters of water. Mix and place in the microwave for two minutes. The syrup is ready! We have also collected other most current issues about glucose syrup in order to give comprehensive answers to them.

Where is glucose syrup used?

Glucose is an excellent sugar substitute. Its sweetness level is 75% (invert syrup - 125%, compared to sugar).

Main properties:

• preventing the appearance of sugar and ice crystals;
• moisture retention (the product stays fresh longer);
• increasing mass plasticity;

Products:

Ice cream, sorbets and other frozen desserts become more stable and begin to melt at higher temperatures.

Marshmallows, marshmallows, marshmallows, marmalades retain a delicate airy consistency and are stored longer; Glucose syrup also prevents the formation of a crust and the crystallization of sugar.

Mastic, chocolate and caramel become more flexible and easily take the desired shape.

mirror glaze - smooth, shiny, hardens well and quickly.

Fillings stay fresh longer, retain the required consistency, and do not transfer moisture to the dough, chocolate, etc.

Baked goods stay fresh longer.

Alcoholic drinks (preservative, stabilizer).

Use glucose as a sweetener in any recipe. It is less sweet than sucrose, but it has a number of advantages and beneficial properties. For example, it quickly restores energy loss, stimulates mental activity, and increases performance.

How to store glucose syrup

Keep away from direct sunlight and other heat sources. Optimal temperature from 15 to 20 degrees. Store in a tightly closed container.

Where to store glucose syrup

In glass or plastic container with a tight lid. Does not require storage in the refrigerator.

Where to get glucose syrup

• buy;
• make from glucose powder (dextrose);
• replace with molasses, trimoline;
• cook invert syrup.

How to replace glucose syrup in mirror glaze

• Liquid honey (has its own taste).
• Corn syrup.
• Glucose-fructose (invert) syrup.

Where to buy glucose syrup for mastic

Glucose syrup can be found exclusively in specialized stores confectionery ingredients. Pharmacy glucose solution is not suitable for culinary purposes - the concentration is too low. If you have glucose (dextrose) powder, make your own syrup. How - read above. You can order glucose syrup or glucose-fructose syrup (trimoline) in the online store. There is no time to wait - replace with corn syrup, molasses, or cook invert syrup. Please note: all sweeteners have varying degrees of sweetness. This feature should be taken into account when replacing an ingredient.

Where is glucose syrup sold?

Incorrect answer: at the pharmacy.

Correct answer: in a candy store.

Where to buy glucose syrup for confectionery decorations: in an online store for confectioners, for example, Farina) We can also offer molasses or invert syrup for making decorations.

Buy glucose syrup Ukraine

In the Farina online store you will find glucose syrup in convenient packaging for home use, and for production. We guarantee prompt delivery to any city in Ukraine by a carrier convenient for you.

Mirror glaze is used for decoration confectionery turning them into masterpieces culinary arts. Despite the apparent complexity of the recipe, such a coating is prepared simply, but it is important to strictly follow the sequence of steps. The only difficulty is that the composition includes ready-made glucose syrup, but it can be successfully replaced with other ingredients. Mirror glaze without glucose is prepared from available products at home. Instead of glucose syrup, molasses, honey, invert syrup or even sugar are added.

Mirror glaze with invert syrup

Glucose syrup is sold in finished form in plastic containers or in powder form. But what if there is no way to buy it? Don’t be upset: if you have sugar, water and a packet of citric acid at home, you have already found a way out of this situation. By mixing the components correctly and heating over low heat, in 10-15 minutes you will get an invert composition, and after hardening, a glossy mirror gloss looks just as nice as the glucose syrup mixture.

To prepare invert syrup, the cook's vigilant supervision is required: cook exactly according to the recipe, without leaving the stove.

The sugar crystals must completely dissolve in the water to form a viscous, clear liquid. Allow the mixture to simmer for a bit and it will take on a caramel hue. The last “chord” in preparing invert syrup is adding a pinch of citric acid, which will give the composition a pleasant sourness.

Invert syrup or a substitute for corn syrup or molasses

So, you have decided on the ingredients and now you can safely start preparing invert syrup. You will need:

• granulated sugar– 300 g;
• water – 130 ml;
• citric acid – 1/3 tsp.

The invert mixture is prepared over fire. Set the heat on the stove to medium and heat the water and sugar until it boils, continuously stirring the mixture with a spoon. This way, you “help” the sugar crystals dissolve in the water faster and prevent them from remaining at the bottom of the dish and burning. Once the liquid boils, reduce the heat. Stir the liquid continuously until it begins to thicken.

The readiness of the sugar composition is checked as follows: leave a drop on the saucer and wait a few seconds. It shouldn't blur. Hook it from the saucer with your index finger and press it lightly thumb. Now slowly spread both fingers apart by 1-2 cm. If the syrup has turned into thin thread, that means he's ready. Add a pinch of citric acid to the mixture and mix thoroughly. The prepared invert syrup does not differ in external characteristics from glucose syrup. And now you can prepare a mirror glaze without glucose syrup. To do this, prepare the products according to the list:

• invert syrup – 150 ml;
• sugar – 150 g;
• condensed milk (pay attention to the label: condensed milk must be made from natural cream or milk);
• water – 75 ml for mirror glaze and 60 ml for preparing the gelatin mixture;
• chocolate bar – 150 g;
• gelatin – 15 g;
• food coloring (if the chocolate is white).

Pour warm water into gelatin powder boiled water and leave to swell. Mix the future base of the mirror glaze: sugar and invert syrup. Bring to a boil and simmer for a few more minutes until the sugar crystals “melt” into the clear liquid. Add chocolate slices melted in a water bath, condensed milk and gelatin swollen to a jelly-like state. If you decide to make a color mirror coating, then don't forget about food coloring.

Beat the mixture with a blender, because stirring with a spoon is a very tedious process, the sweet mixture will lose desired temperature and will turn into a dense lump that will be difficult to smooth over the surface of the confectionery product. The composition will be homogeneous when the components are well soluble in fat and water. Hold the blender at an angle of about 30-45 degrees and insert the wide end completely into the frosting. Avoid the formation of bubbles on the surface - they are difficult to get rid of later. As a result, you will get a delicious chocolate mirror glaze.

Video of making mirror glaze without glucose syrup

What to do if there is no glucose syrup?

At home, you can prepare glucose syrup only from ready-made glucose powder, but what else can you replace it with, besides invert syrup? There are many options: it could be honey, condensed milk, molasses. Honey gives wonderful honey aroma ready mirror glaze, and molasses at proper preparation will lie evenly and beautifully on the finished confectionery product, hiding its minor irregularities. Condensed milk is used as additional component to the basic ones, for example, white and dark chocolate. It is allowed to add vanilla, caramel, cream, milk.

The glossy finish not only looks great, but also provides the opportunity for your own experiments. If you add to mirror glaze fat-soluble food dyes, which are sold in specialized stores, you will get multi-colored compositions from which you can make magnificent colored compositions on the surface of confectionery products. Your own original drawings and intricate patterns on cakes and pastries will make them very elegant and festive - your talents will be appreciated by your family and friends.

Honey Glaze Recipe

Glasage (the name of mirror glaze in the language of culinary masters) with honey not only looks beautiful, but also has an amazing honey taste, which lovers of this will really like natural product. By adding sugar to the glaze, you can easily do without glucose syrup for the mirror glaze. To prepare the honey coating you will need:

• gelatin – 15 g;
• water – 60 ml to dissolve gelatin and 75 ml for syrup;
• granulated sugar – 150 g;
• white chocolate bar – 150 g;
• honey – 150 g;
• condensed milk from natural dairy products – 100 g;
• food coloring - optional.

Pour warm water over gelatin and leave to swell. Mix water and honey, add sugar. Place the mixture on medium heat. Continuously stir the mixture until it becomes homogeneous. In order for the sugar to completely dissolve, the liquid must be brought to a boil, and then, when it has cooled slightly, add chocolate and condensed milk melted in a water bath. The result will be a viscous white mixture (sometimes you can add milk to the syrup instead of water). Mix it with hot honey syrup, pour in the gelatin and mix thoroughly using a blender.

The mirror glaze for the cake is ready and the most crucial moment comes - spread it in an even layer over the surface of the confectionery product. Please pay Special attention for moments:

1. The “working” temperature of mirror glaze is from 28 to 35-38 degrees. Cool the mixture to lower temperatures if you want to create a drip effect. If you want to completely cover the cake with an even, glossy layer, the glaze temperature should be at least 35 degrees.
2. Remember: mirror fondant hardens very quickly, so you need to make the glaze at the right temperature, and cover the product very quickly. Place the brownie or cake on the stand, pour into the center sweet mixture, rotate the product at an angle so that the glaze spreads over its surface and sides in an even layer. With such movements it must be well aligned, otherwise the expected effect will not be achieved.
3. Do not allow condensation to form. Therefore, the cake or pastry must first be placed in the cold for 5-10 minutes. It is no coincidence that mirror glaze is very often used to decorate mousse-based sweet treats. Place the confectionery product in freezer, and when you take it out, immediately start decorating with icing.
4. The recipe for colored mirror glaze involves the use of special fat-soluble dyes. Buy them in advance at the store, do not replace nutritional supplements beet and carrot juice (although berry juice is suitable for this purpose). Though mirror glaze with vegetable juices will not work, but a stunning glossy shade and bright, rich colors, the mixture acquires after adding white and dark chocolate. But it is much easier to use food coloring, because the palette of shades is varied - from blue and pink to dark burgundy and purple. Making dye is a fun process, mix the additives different color, and you get a new shade.

Novice cooks are afraid to prepare mirror glaze, worrying that they will waste the products. But preparing the mixture is so simple and interesting that, in the end, people get incomparable pleasure from it, and the quality finished glaze pleasantly pleases. If you're familiar with other fudge recipes, such as how to make gingerbread cookie frosting, making mirror frosting without glucose will be a breeze.

Housewives who prepare confectionery products often come across this ingredient on the list necessary products. If you are unable to buy the ingredient on store shelves, try making it yourself in your own kitchen.

Invert syrup - what is it?

Many recipes contain ingredients you may have never heard of. Housewives are often interested in how to invert sugar. Invert syrup is a substance that is an aqueous solution of fructose and glucose, which has anti-crystallization properties. It is obtained by heating a mixture of sugar and water and adding acid. The viscous substance will be an excellent substitute for some hard-to-find ingredients. You can buy unscented syrups in the store or make your own. The right product It resembles honey and can be stored for up to six months.

Invert syrup - what is it for?

IN confectionery production Invert syrup is used for some operations:

• giving the dough a golden hue;
• slowing down the aging of the product;
• impregnation of biscuit;
• creating fillings;
• breakdown of sucrose;
• making fondant.

How to replace invert syrup

It happens that you buy required ingredient does not work. According to experts, you can replace invert syrup with the following products:

• molasses;
• corn syrup;
• glucose syrup.

Homemade invert syrup

• Cooking time: 2 hours.
• Number of servings: 2 persons.
• Purpose: for desserts.
• Cuisine: European.

The invert syrup recipe will require you to have minimum set ingredients. Knowing how to cook it is necessary for those who like to try new things. delicious dishes. Glucose syrup at home may be needed when making icing, mastic and other elements for decorating baked goods. It will make it much easier to create your own alcoholic drinks, for example, moonshine.

Ingredients:

• baking soda – ¼ tsp;
• water – 155 ml;
• granulated sugar – 350 g;
• citric acid – 2 grams.

Cooking method:

1. Pour hot water into the pan, add sugar, stir until the crystals dissolve.
2. Turn on low heat and wait until it boils. When the water starts to bubble, add citric acid.
3. Cover the future syrup with a lid so that it fits tightly to the pan. Boil the substance until it turns golden brown. Remove the prepared liquid from the heat.
4. TO baking soda add dessert spoon water. Pour the resulting mixture into syrup. You will see a reaction with the release of abundant foam. The syrup will be ready when the process reduces activity. This will take approximately 15 minutes.

Invert syrup for mash

• Cooking time: 1 hour 50 minutes.
• Calorie content of the dish: 274 kcal.
• Purpose: for alcoholic beverage.
• Cuisine: European, Russian.
• Difficulty of preparation: medium.

Inverting sugar for mash is indispensable for moonshine brewing. This process involves the interaction of raw materials with yeast, during which fermentation should occur. However, this cannot be done quickly with reed or beet sugar. Yeast first carries out hydrolysis and then the reaction to produce alcohol. Alcohol production experts recommend decomposing sugar artificially, which can reduce the time it takes to make mash.

Ingredients:

• water – 1.5 l;
• citric acid – 9-12 g;
• sugar – 3 kg.

Cooking method:

1. Pour water into the pan and heat to 70-80 degrees. Gradually add granulated sugar with constant stirring, observing the proportions.
2. Wait until it starts boiling, boil the syrup, removing the foam. The liquid should acquire a uniform consistency.
3. Reduce the flame intensity to minimum. Gradually add citric acid and stir.
4. Cover the dish with a lid and increase the heat again. You need to cook the mixture at 80 degrees for about 1 hour.
5. Finished product cool to 30 degrees, pour into a container where fermentation will take place.
6. Add water, yeast and granulated sugar to the substance in the amount necessary to obtain alcohol.

Mirror glaze with invert syrup

• Cooking time: 3 hours.
• Number of servings: 1 person.
• Calorie content of the dish: 342 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

Mirror glaze with invert syrup is often used to decorate confectionery, cakes and pastries. Its main advantage is beautiful and bright appearance, which is achieved due to glossy shine. The sweet contains invert sugar. To prepare this component, you will need special kitchen appliances: scales and thermometer. They are important because accurate temperature and mass measurements are required.

Ingredients:

• leaf gelatin – 12 g;
• invert syrup – 150 g;
• water – 75 g;
• sugar – 150 g;
• white chocolate – 150 g;
• condensed milk – 100 g;
• food coloring – 3-4 drops.

Cooking method:

1. Soak gelatin in ice water. Place finely chopped chocolate and condensed milk inside a tall blender glass.
2. Take a saucepan, pour in water and liquid glucose, add granulated sugar. Place the dishes on the fire, dissolve the sugar crystals, gradually heating the mixture. However, you don’t need to stir with a spoon; you just need to move the saucepan a little in different directions.
3. Wait until the mixture begins to boil and measure the temperature. Bring the reading to 103 degrees.
4. Pour the hot mixture into the glass with chocolate. Squeeze the gelatin and add to the ingredients. Mix the ingredients.
5. If you require a vibrant color, add a few drops food coloring. Insert the immersion blender, holding it at a 45-degree angle. While turning the glass, use the device to punch the future glaze on glucose syrup. If you do everything correctly, the number of bubbles will decrease.
6. The finished product must be wrapped tightly cling film, place in the refrigerator for 12 hours.
7. You can heat up the edible decoration in the microwave or in a water bath, then use the blender again. Temperature sweet mass should be 30-35 degrees, strain it through a sieve into a jug with a spout. This measure is necessary if bubbles have formed. The glaze is ready.

Invert syrup mastic

• Preparation time: 1 day.
• Number of servings: 1-2 persons.
• Calorie content of the dish: 354 kcal.
• Purpose: dessert decoration.
• Cuisine: European.
• Difficulty of preparation: medium.

Mastic made from invert syrup is suitable for decorating cakes, pastries and other confectionery products. You can not only cover a product with fondant, but also fashion it into a variety of decorative elements. Making sweets at home is not easy, but with the proper patience, the housewife can cope with this task. Baked goods decorated with mastic with glucose syrup look beautiful and are suitable for special occasions.

Ingredients:

• sugar – 1 tbsp;
• water – 0.5 tbsp.;
• gelatin – 12 g;
• invert sugar – 85 g;
• corn starch – 100 g;
• salt;
• powdered sugar – 0.6 kg.

Cooking method:

1. Pour gelatin with ¼ part of cold water. Mix the remaining liquid, salt, sugar, syrup, place on the stove, and bring to a boil. Reduce flame, cook for 8 minutes.
2. Pour the boiling water mixture into the gelatin, beat with a mixer for 10-15 minutes. until a white mass is obtained.
3. Sift the powdered sugar and add it to the mixture in parts, remembering to stir. To prepare color decoration, at this stage add dye. Mix all ingredients well and cover tightly with cling film. Leave for a day at room conditions.
4. Sprinkle starch on the work surface of the table. Add the mastic and mix well.

Video: how to prepare invert syrup

What types of glucose solutions are there?

There are isotonic and hypertonic solutions of this substance.

• A 5% isotonic glucose solution is used to replenish fluid reserves in the human body. In addition, this glucose solution is a serious source nutrients, during the metabolism of which it is released great amount energy in tissues - energy that is so necessary for the full functioning of the body.
• In turn, a hypertonic glucose solution (10-40%) is used for intravenous administration into the body, and allows to increase the osmotic pressure of the blood, improve the metabolism and antitoxic functions of our liver, and increase the flow of fluid, which is directed from the tissues to the blood.
• In addition to the above functions, the use of hypertonic glucose solutions also helps to dilate blood vessels, increase the volume of urine excreted by the body and activate the contractile activity of the myocardium (heart muscle).
• As a general tonic, glucose can be used for chronic diseases accompanied by physical exhaustion.

How to prepare glucose solution at home?

Today glucose solution found the most wide application in the medical practice of doctors of absolutely all specialties. This drug is prescribed to patients with infectious various diseases, for hepatitis, as well as all possible intoxications. How to prepare a glucose solution, other drugs that are administered intravenously into the body are often diluted with a glucose solution.

Remember that in everyday practice, doctors in most cases prescribe 5% and 40% glucose solutions. However. In certain cases, there is a need for other dilutions of glucose - these are 10% and 20% concentrations of this substance.

How to prepare a glucose solution and make calculations?

To know how to prepare a glucose solution yourself, read and study the method for preparing 1 liter of glucose solution (40%), which usually serves as the basis for preparing similar formulations of other concentrations.

You need to take a sterile measuring cup, powdered glucose and solvent. Often, water is used as a solvent, which must comply with GOST FS9. Glucose should be taken in large quantities, with a margin, given that it will evaporate during the preparation process.

How to prepare glucose solution - alternative formula

Calculate the required mass fractions each of the components to prepare a glucose solution following the formula:

• (A*100)/(100-B),
• where A is the mass of anhydrous glucose,
• B – water content in it (in percent; this will be a correction for evaporation).

Thus, you need to place 440 g of glucose with a moisture content of 10% in a volumetric flask and pour it a small amount hot water. Leave the solution until the glucose is completely broken down and cooled. After which this volume must be brought to 1 liter and filtered.

When the quantitative content of a substance, and therefore the concentration of the solution, turns out to be higher than required, the situation can be corrected with the help of the same water. The required volume of water to prepare a glucose solution can be calculated as follows:

• X=(A*(C - B))/B,
• where X is the volume of water required for dilution (expressed in ml);
• A is the volume of the resulting solution, in ml;
• B - required solution concentration (in%);
• C is the actual concentration of the solution (in%).

When the required concentration of the glucose solution is reached, pour the solution into the bottle, attach a label indicating the concentration of the solution and its name (preferably also the date of manufacture and batch number).

Store the glucose solution in an airtight container away from direct sunlight at a temperature not exceeding + 25°C.

how to make glucose at home? how to make glucose at home.

Glucose can also be produced through photosynthesis and polymerization reactions.

Huge starch molecules are hydrolyzed under the influence of water and broken down into smaller molecules. First, soluble starch is formed, then smaller “stumps” - dextrins, then a disaccharide, but not everyone is familiar with sucrose, and the other is maltose, or malt sugar. Finally, the breakdown of maltose produces GLUCOSE, grape sugar. The finished hydrolysis product often contains all the transition substances; in this form it is known as molasses.

To half a glass of starch paste, add 1-2 teaspoons of diluted, approximately 10% sulfuric acid. Don’t forget: when diluting sulfuric acid, be sure to pour the acid into water, and not vice versa!

In approximately the same way, molasses is obtained in large quantities in starch factories.

There is no other way at home, unless you use saliva enzymes for starch... But why such glucose with saliva and starch?)

How to make glucose from sugar at home?

If you drink a glass of tea with three spoons of sugar every hour, you can eat nothing during the day and not be hungry. In the body itself, sugar turns into glucose, on which you live all day. In its pure form, why do you need glucose at home? The answer is not found

No way. Only after eating sugar will it break down into sucrose, and then into glucose and fructose. So you won’t be able to prepare sugar at home for any use, only for calories and carbohydrate needs.

How to replace molasses and glucose syrup: invert syrup (recipe)

Ingredients for making syrup:

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32 comments.

Hello! Is the syrup in the picture of this consistency straight from the refrigerator, or at room temperature? I made syrup according to your recipe. It has already cooled down, but is almost as liquid as it was hot.

This is from my refrigerator; when left in room it becomes a little thinner, but not too much. You still need to get used to your stove - adjust the time and intensity of the fire. I don’t always turn out like this either, especially if I have to cook away from home. When I cook on mine, I choose the smallest burner, take a 2-liter pan (although I cook less), because practice has shown that it gives better results - a pan with thick walls - and I don’t cook strictly by minutes (that’s why the recipe is so broad range), but looking at how the process is going. Sometimes, when it’s boiling too much, I put metal on the burner. a plate or two to kind of raise the pan and reduce the heat to a minimum.

Hello! Please tell me how long can this syrup be stored?

Can be easily stored in the refrigerator for a couple of months

Good evening, Galina. I made invert syrup today and it turned out very liquid when warm, will it still harden if I put it in the refrigerator?

Oksana, invert in consistency and color resembles young honey, but sometimes it turns out a little thicker for me, and it thickens a little in the refrigerator.

Good evening, Galina. I made invert syrup today, it turned out liquid, but while it’s still cooling, will it harden or did I do something wrong?

Thank you for such a wonderful blog, I’m a big fan of yours, I’ve tried making a lot of things using your recipes, everything is always delicious.

Oksana, thank you very much!

Hello Galina, my syrup left a cloudy white sediment in the refrigerator, what did I do wrong? Have you seen anything similar in your practice?

Elena, this happened to me once. I used this syrup (I just didn’t use the sediment itself). I haven’t yet understood why this happened. Perhaps the neutralization reaction did not complete. Yes, a guess)

I made it according to your recipe and tried it, it turned out okay. True the second time. The first time I made it according to one recipe, I finished it with yours and I got toffees. 😂 I need to apply it now.

Yes, I'm in mine culinary experiments always on the side of being able to use it somehow later))))

Can you cook it in a water bath?

I don’t see the point in this: a bathhouse is needed when you need to protect the product from too strong and aggressive heating, and the temperature of boiling water at 100 degrees allows you to do this, you need to immediately cook to a temperature exceeding 100 degrees

Should the acid be added together with the sugar or when the sugar has already melted?

First I made syrup, then poured acid into it. Now the question is this: I poured soda into the syrup, everything foamed, foamed and calmed down because there was syrup at the bottom and frozen foam on top, like jam. I tried to remove the foam until it was pure syrup, but when I poured it into the jar it still came out from the bottom. clear syrup, and the top is cloudy, with tiny bubbles inside. I haven’t put it in the refrigerator yet, maybe in the warmth everything will “neutralize” to pure syrup?

There's nothing wrong with that, it happens to me, it will gradually become transparent

Thank you very much for the recipe! Everything worked out! Indeed, everything settled, became transparent, a little more foam was removed from the top and that’s it. Thank you! Indeed, a non-professional does not need syrup very often; it makes no sense to buy a lot, and buying a little is unprofitable. And now there is so much room for activity!)))

That's for sure! Always have it on hand, and if not, you can easily prepare it!

Hello! The syrup is a little overcooked. Tell me, do I need to redo it? Will this greatly affect the quality of the glaze?

It's difficult to give an exact answer, since I don't see how overcooked it is. I would still advise it is better to cook it again for the glaze, and use this one, for example. in gingerbread dough or in some other recipes where its thickness will not play a role.

thanks for detailed description! Everything worked out the first time

Hello, can you tell me if the syrup turns out really dark brown, is it normal or is there something wrong?��

The syrup should have a straw color

I have this question: what should I do if I don’t have powdered citric acid?

Is it possible to replace it with lemon juice and if so, in what proportions?

And another question: if a replacement is possible, is it possible to extinguish the soda with juice and then pour it all into hot water and then into sugar?

Thanks in advance for your answer.

Your reader and fan Larisa

Larisa, there is no point in extinguishing the soda and pouring it into the solution. Citric acid needs to be crystalline (so it is believed, I have not experimented with substitutions yet) - it prevents the crystallization of the sugar syrup, so it is added at the beginning of cooking. In addition, it is the acid that promotes the breakdown of sucrose into glucose and fructose - this is the essence of invert syrup as such. If acid is added to the end, it will not perform its function. Soda is introduced at the very end to neutralize the residual acid remaining at the end of cooking the syrup.

The recipe is simple, but it seemed to me incomplete. It will be difficult for beginners to understand how long to cook the syrup and when to add lim. acid. Do I need to stir it during cooking?

But in general everything is available

Galina - thank you! Everything worked out the first time.

Yes, while it was hot it was liquid, but as it began to cool down it became a little thicker.

I think it will become even thicker in the refrigerator :)

There was a question about interfering - no need. Lemon prevents sugar from crystallizing.

super! Yes, that's why I always add lemon to everything. sugar syrups, to be on the safe side, and always at the very beginning, otherwise sometimes I see recommendations to add at the end. But somehow I didn’t understand why at the end.

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Glucose syrup

Glucose syrup is the thing without which baking is almost impossible, especially if we're talking about about gingerbread and gingerbread cookies, and today I will tell you how to make this syrup yourself.

INGREDIENTS

• Sugar 300 grams
• Water 130 Milliliters
• Citric acid 1.7 Grams
• Baking soda 1.2 Grams

Step 1

First, take a not very deep pan and pour sugar into it.

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Glucose syrup at home

Ingredients

Citric acid - 1.7 g

• 276 kcal

Cooking process

I really love Christmas baked goods, their aroma, color, structure. Very often, recipes include glucose syrup in the list of ingredients, but since I couldn’t find it in stores, I had to give up the recipe. But somehow I came across a recipe for glucose syrup that can be prepared at home. I tried to prepare it once and since then I have not looked for this syrup in stores, although, to be honest, I have already seen glucose syrup on store shelves a couple of times.

The beauty of homemade glucose syrup is that it can be prepared for future use, it stores well, and how it enhances baked goods cannot even be described in words, you just have to try it!

To prepare glucose syrup at home, take the products from the list. Here we will have to use scales, because the weight of the ingredients is fundamentally important.

Pour sugar into a saucepan with a thick bottom.

Pour water into the pan with sugar.

Place the pan on the fire and let the sugar first dissolve in the water, and then the syrup boil.

Add citric acid.

Cook the syrup for 25-30 minutes until it thickens.

Remove the pan with syrup from the heat. Let the syrup cool a little and then add soda. A reaction will occur and foam will appear on the surface of the syrup.

If you let the syrup sit for a while, the foam will gradually disappear.

As a result, you will get this homemade glucose syrup. It can already be used for baking.

For Christmas gingerbread, I still heat the prepared glucose syrup over medium heat for 5-7 minutes, and it acquires a beautiful caramel color. This syrup also makes baking beautiful color. But this is at will and preference.

As you can see, at home, glucose syrup turns out simply magical!

You can use it right away homemade syrup glucose for baking, or you can pour it into a glass jar, seal it with a lid and store it in the refrigerator for quite a long time.

Glucose syrup simple recipe with photo

I think to those housewives who often make various pastries yourself, this recipe for making glucose syrup should be familiar. As I already said, most often this syrup is used for gingerbread dough, making cookies, as well as various creams and sweets. Feature of this simple recipe glucose syrup is that when heated, the sugar in it is broken down into glucose and sucrose, hence its name. As a result, the syrup turns out viscous and transparent, it is stored for quite a long time and is not subject to sugaring, which is very important.

Pour in granulated sugar specified quantity water.

Place the mixture on the fire and bring it to a boil.

After the syrup boils, add citric acid to it and bring the mixture to a boil again.

Then turn the heat to the lowest possible level under the pan and cook the syrup for minutes.

When our syrup has cooled a little, add soda to it, after which small bubbles will appear on the surface of the syrup.

When the bubbles have almost completely disappeared, the syrup is ready to use. You can immediately cook something with it, or you can pour the syrup into a jar and put it in the refrigerator; the syrup is stored for quite a long time.

The glutton wishes you bon appetit!

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