When you see words like glucose syrup, molasses, or corn syrup in a recipe, do you immediately close the recipe? But you can prepare invert syrup at home from simple and affordable products and replace any of these rare ingredients!

What is invert syrup used for? It will be useful for making marshmallows, marshmallows, it can be used in bread recipes and even replace glucose syrup in a mirror glaze recipe. I will not describe the chemical reactions that occur during the cooking of syrup, I will only tell you what the main difference between invert syrup and regular sugar is. Invert syrup has anti-crystallization properties; in other words, baked goods, marshmallows, cream or ganache prepared with this syrup will not become sugary during storage and will remain intact longer.

I will give three options for preparing invert syrup, the ingredients are the same, there are slight differences in the preparation technology.

The simplest invert syrup recipe

• Granulated sugar - 300 g
• Hot water - 130 ml
• Citric acid - 1 g (about 1/3 level teaspoon)

Place sugar in a saucepan, pour in hot water, cook, stirring, over medium heat. Bring to a boil, add citric acid, stir and reduce heat to low. Close the lid and cook for 25-35 minutes.

After about 25 minutes, check the readiness of the syrup; this can be done using a thermometer (the temperature should be 108 degrees) or test on a thick thread. Place a little syrup on a saucer of ice water, grab the drop between your thumb and forefinger and squeeze and unclench it several times. If you see a thread of syrup 4-5 mm thick, the syrup is ready; if the thread is thin, cook the syrup for another 10-15 minutes.

Cool the finished syrup and pour into a glass jar. Store at room temperature for up to a month or in the refrigerator for 2-3 months. The finished syrup is similar to liquid honey, light yellow in color; after cooling it becomes thicker.

Recipe for invert syrup with baking soda

• Sugar - 350 g
• Hot water - 155 ml
• Citric acid - 2 g (2/3 tsp without a slide)
• Baking soda - 1.5 g (1/4 tsp without a slide)

Pour hot water over sugar and bring to a boil. Add citric acid to the syrup and cook over low heat at a barely noticeable boil for 45 minutes. Remove from heat, let cool slightly for 5-10 minutes. Dilute baking soda in half a teaspoon of water and add to the syrup, stir. The syrup will begin to foam a lot, as it should. After 5-10 minutes, foaming will stop. Strain the syrup through a sieve and pour into a jar.

A quick option for making invert syrup

• Sugar - 350 g
• Hot water - 150 g
• Soda - 5 g
• Lemon juice - 5 g

Place sugar, water and lemon juice in a saucepan and place over medium heat. Stirring constantly, bring to a boil and simmer for another minute without stirring. Cool the syrup for 5 minutes and add baking soda. Wait 5-7 minutes until the foaming stops, strain the syrup through a sieve. This is the cooking option I show in the video. This method of preparing syrup is good because it can be prepared quickly and the color of the finished syrup is almost transparent, like glucose syrup.

Invert syrup video recipe

Important points in preparing invert syrup are a pan with thick walls and minimal heat. If these conditions are not met, the syrup may quickly darken and you will get , which, of course, is also tasty, but is not suitable for our purposes. If there are no suitable dishes in the house, you can put a saucepan with syrup in a larger bowl with water. The result will be something like a water bath.

I hope the preparation of invert syrup at home will be successful, share your experience in the comments. Subscribe to the newsletter to find out more recipes with and without invert syrup, cook with pleasure!

Glucose syrup is the thing without which baking is almost impossible, especially when it comes to gingerbread cookies and gingerbread cookies, and today I will tell you how to make such syrup yourself.

I think that those housewives who often make various baked goods on their own should be familiar with this recipe for making glucose syrup. As I already said, most often this syrup is used for gingerbread dough, making cookies, as well as various creams and sweets. The special thing about this simple glucose syrup recipe is that when heated, the sugar in it breaks 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.

Number of servings: 1

A very simple homemade glucose syrup recipe step by step with photos. Easy to prepare at home in 1 hour. Contains only 243 kilocalories. Author's recipe for home cooking.

• Preparation time: 18 minutes
• Cooking time: 1 hour
• Calorie Amount: 243 kilocalories
• Number of servings: 1 serving
• Occasion: For children

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Type of dish: Desserts, Syrup

Ingredients for one serving

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

Step-by-step preparation

1. First, take a not very deep pan and pour sugar into it.
2. Fill the granulated sugar with the specified amount of water.
3. Place the mixture on the fire and bring it to a boil.
4. After the syrup boils, add citric acid to it and bring the mixture to a boil again.
5. Then turn the heat to the lowest possible level under the pan and cook the syrup for 30-35 minutes.
6. When our syrup has cooled a little, add soda to it, after which small bubbles will appear on the surface of the syrup.
7. 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.

There is a lot that can be said about glucose syrup. The topic is so capacious and complex that you could fill dozens of pages. Therefore, I will consider and touch only on the most important points, without going into deep theory. After all, when using certain products, you must understand why they are needed in the recipe.

So, glucose, or glucose syrup, is a natural sugar substitute. Like all sugars, it belongs to the group of carbohydrates. Culinary products may contain the following carbohydrates:

• Polysaccharides- complex carbohydrates consisting of more than 10 monosaccharides. Polysaccharides include carbohydrates that are insoluble in water, do not have a sweet taste, and are broken down into oligosaccharides. For example, polysaccharides include starch - a white powder without taste or odor, partially soluble in water heated to 60-80°C.
• Oligosaccharides- complex carbohydrates containing from 2 to 10 monosaccharides.
• Disaccharides- carbohydrates consisting of 2 monosaccharides. Disaccharides are divided into two groups: those with reducing ability and those without. The reducing disaccharide has all the properties of monosaccharides, that is, high hygroscopicity, anti-crystallization abilities, and a shift in the freezing point. Sucrose has no reducing power! This is necessary to know to determine the properties of sugars and calculate the dry residue of sugar in the final product (GOST 5903-89 “Confectionery products. Methods for determining sugar”). Disaccharides include sucrose, lactose (milk sugar present in milk), maltose and others. So, when we talk about sucrose, we mean ordinary sugar - sweet white sand crystals. Sucrose consists of two monosaccharides: glucose and fructose. It is assigned a sweetness factor of 100%.
• Monosaccharides- simple carbohydrates consisting of one molecule, for example, glucose, fructose, galactose. They are not subject to hydrolysis (do not break down in water) and do not dissolve in alcohol.

The most commonly used monosaccharides in confectionery are fructose and glucose.

Fructose is found in fruit juices. It is the sweetest of all carbohydrates. Paired with glucose, it is part of honey (37%) and invert sugar (50%). Fructose is not heat stable: when heated, it decomposes, forming coloring matter. It is perfectly absorbed by the body, which allows it to be used by a wide range of consumers without affecting health. It has a high sweetness, which allows you to reduce the amount of sugar in the final product without losing quality and taste. It is a “sponge” that retains water (hygroscopicity), which is very important for products with a low fat content (extends their shelf life, preventing them from becoming stale), saves products from drying out and cracking (candy shells, ganaches, fondants, etc.). An excellent preservative that quickly penetrates tissue walls. Does not crystallize. But the production of fructose is quite expensive; accordingly, the cost of the product increases sharply, which is not always justified in the food industry.

Glucose, or sometimes called “grape sugar,” is found in honey and fruits. It has less sweetness than sucrose (74%). Dry glucose (dextrose) can be an excellent replacement for regular sugar in products that need to reduce sweetness without sacrificing dry matter. Replaced 1:1.

How is glucose syrup made?

Very often on confectionery forums you can come across the question “How to prepare glucose syrup at home?” There is only one answer: you can’t cook it at home!

To obtain glucose syrup, starch is boiled with dilute sulfuric acid for several hours. To remove sulfuric acid from the resulting solution, chalk is added to it, which forms calcium sulfate with sulfuric acid, the solution is filtered and evaporated. The result is a thick, sweet mass called molasses, which is used in the confectionery industry. Molasses, in addition to glucose, contains various impurities of starch hydrolysis (the process of breakdown with water). To obtain pure glucose, the boiling process is carried out further. The solution obtained after neutralization and filtration is concentrated until glucose crystals begin to fall out of it.

As you can see, it is much easier to buy ready-made glucose syrup in specialized confectionery stores.

Sweetness of glucose syrup

Glucose syrup is a clear, sweet liquid with a mild taste and no odor. Glucose syrup has 75% of its sweetness from sucrose (sugar).

Below is a comparative table of the degree of sweetness of sugars:

When replacing one carbohydrate with another in a recipe, do not forget to count the sweetness!

What does DE mean when written on a jar of glucose?

As a rule, the “DE” indicator and numbers in percentage terms are written on a jar of glucose syrup. This is done so that we know what kind of product it is and what properties it has. Basically, all the syrup that is sold in Russia is syrup with an equivalent of 42-43%.

DE is dextrose equivalent, a measure of the glucose level of a substance, its degree of purity, and the level of impurities.

I repeat that during the processing of starch, the breakdown of many substances contained in it occurs, their purification, splitting into component parts, and so on until glucose molecules appear. This is where the fun begins: the degree of purification of glucose syrup can be different. The higher the glucose content and the fewer impurities in the syrup, the higher the DE. Conversely, the lower the glucose content and the higher the amount of byproducts, the lower the DE.

The modern enzymatic method of processing starch using hydrolysis and reducing contamination by by-products allows us to obtain a product with a high DE value.

Using DE, we can find out the depth of starch hydrolysis: for starch, DE is 0, and for glucose this figure is 100. That is, a high DE indicates a high-quality product with a high glucose content, and a low DE indicates a low glucose content and a large number of impurities in him.

With increasing DE, the hygroscopic ability of the product, anti-crystallization properties, and freezing point shift increase. Therefore, it is customary to divide syrups into several categories depending on the DE content:

• Low DE syrup (20-38%)- the syrup has a high viscosity and is not very sweet.
• Syrup with average DE (39-58%)- a well-prepared syrup with reducing sugars, but also with impurities. It has a moderately sweet taste, transparent, colorless, odorless, medium viscosity, binds water well, reduces the freezing point, and acts as an anti-crystallizer. This syrup is often used to prepare glaze (mirror glaze): because the syrup is moderately viscous, the freezing point is reduced, and when defrosted the product behaves perfectly. This glucose syrup is also suitable for making ganache, marmalade, caramel, fillings for eclairs and other desserts. Remember: you can only freeze icing based on fats!
• Syrup with high DE (more than 59%)- syrup with high glucose content. It has low viscosity (flowable), moderately sweet, retains moisture well, is hygroscopic, and successfully binds water. It is well suited to products saturated with water. The syrup acts as a “sponge”: it absorbs water and holds it, which prevents the product from drying out (cased candies, nougat, marshmallows, marshmallows, etc.). And the anti-crystallization properties help prevent the formation of a “dry crust” and weathering of the product.

What is glucose-fructose syrup?

Glucose-fructose syrup (equal to invert syrup) is a mixture of glucose and fructose. The syrup goes by several names: isoglucose, high fructose corn syrup, and glucose-fructose syrup. The substance content indicators are approximately as follows: glucose 51%, fructose 42%, oligosaccharides (impurities) - 7%.

Such syrups are widely used in the production of soft drinks, jams and canned food. They improve bacterial stability and fruit aroma. Adding glucose-fructose syrup when canning will help prevent sucrose crystallization and preserve the natural color of fruits and vegetables.

Currently, the USA produces third generation syrup, which contains about 90-95% fructose. One of the ways to obtain such a syrup is to create conditions for partial crystallization of glucose and its subsequent removal from glucose-fructose syrup.

What is glucose syrup used for?

• With its help, you can reduce the freezing point of the product, i.e. the temperature at which the syrup product begins to crystallize water into ice.
• Will help reduce the sweetness of the product.
• Glucose syrup reduces water activity. Water promotes the proliferation of microorganisms. Therefore, glucose in this case acts as a preservative, which allows the final product to extend its shelf life (ganache, boxed sweets).
• Glucose syrup is hygroscopic, i.e. has moisture-retaining properties. It is recommended to use it when the product contains liquid that needs to be bound to prevent drying of the final product (marshmallows, marshmallows, nougat, marmalade), the formation of a dry crust on the surface (marshmallows, for example), when the recipe contains a lot of liquid that needs to be stabilized. Glucose is also used to bind water in the filling to prevent the dough from becoming soggy. Drying out the ganache in boxed candies can cause the body of the candy to crack.
• Glucose helps prevent crystallization in the final product.
• Absorbs and retains moisture in the final product (especially high DE syrups).

To achieve the desired result and combine several properties, experienced confectioners often use two syrups at once: inert and glucose syrup.

Features of working with glucose syrup

• Before use, warm the glucose slightly in the microwave (BUT: do not heat above 90°C - this will dry out the glucose!).
• Draw up glucose with a wet hand.
• If you are preparing gelatin mastic, then you will need exactly glucose syrup, and not dextrose (glucose powder).
• Glucose syrup is added to the dough in a proportion of 2-4% to flour to prevent staling, and in amounts up to 8% to reduce crystallization of sugars.

Is it possible to replace glucose syrup with invert sugar?

Remember: glucose syrup and invert sugar are completely different syrups! If you want to replace one with the other, you must understand what goals you are pursuing and what you want to achieve. And if you are not familiar with confectionery chemistry, then it is better to rely on the recipes of professional confectioners, where everything is verified down to percentage and gram :)

Glucose, trimoline, molasses - these words are often found in recipes that form pastry chef's world. But very often on various confectionery blogs you can read that all these products are practically the same or that they are interchangeable. In this and several subsequent articles I will tell you what all these are from a scientific point of view. confectionery products, what physical and chemical properties they have, where and why to use them. Together with you, we will dot the i’s in this complex issue and connect the threads of cause-and-effect relationships in a chaotic tangle of information. I will try to be as concise and precise as possible, so as not to further confuse you with complex chemical terminology.

Today we will learn more about confectionery glucose syrup. Glucose syrup is a viscous, viscous, transparent liquid. It is less sweet than sugar and has a pleasant taste. For confectioners This is a very versatile product. It is added to mirror glazes to give that characteristic and beloved perfect glossy shine, in caramel to prevent sugar crystallization. Often, to extend shelf life, glucose is added to candies And marmalade.

Glucose syrup is used as a component of various glazes due to its low hygroscopicity: this allows the glazes to protect the surface confectionery from excess moisture, foreign odors and other environmental influences. Because of glucose syrup, ice cream and other frozen foods do not completely freeze, they simply become dense, maintaining their elasticity. At any whipped ganache glucose is added to create a more uniform texture, with the addition of glucose they make an element that is easy to work with confectionery — plastic chocolate, which is used as cake decor or a cake.

Now let's look at the chemical features of this product. Glucose syrup is an aqueous solution of the monosaccharide glucose (or dextrose), which is found in a large number of berries, fruits and vegetables. In order to make an aqueous solution (that is, syrup) of glucose in production, you first need to extract the glucose itself. Simply add glucose to various confectionery masterpieces It is much more convenient in diluted rather than powder form. It is obtained by hydrolysis of starch and cellulose. Starch is a substance that is found in many grains and legumes, serving as a store of important nutrients. The most starch is found in rice, wheat, corn and potatoes. Accordingly, glucose can be obtained from the starch of any of these plants. Bottom line: glucose is produced from starch, and syrup is already made from glucose (in other words, it is simply made in a liquid form that is convenient for use). At this stage everything should be clear. The difficulties begin further.

Numerous pastry blogs They tell us that in most recipes, glucose can be replaced with homemade “invert syrup” (I will tell you more about the process of sugar inversion in a subsequent article), which is recommended to be prepared from water, sugar and citric acid. To be honest, I don’t prepare such syrups myself (I don’t really trust them), but I always add them to various sweet dishes. products only ready-made purchased glucose syrup. A lot depends on the quality of glucose syrup. For example, if you add it to mirror glazes, then glucose syrup from different manufacturers will behave differently: one can give the glaze a “watery” quality (causing it to drip very much), while another will make it the “correct” density and fluidity. On master classes in confectionery art I only stand for those recipes, when using which we ultimately get a stable end result, which is why I try to almost always use the best pastry shops ingredients from the same manufacturers. I work through each new recipe with these ingredients, reproduce it several times, and after I am satisfied with the stability of the result, I show it to everyone. It is extremely important for me that by visiting my Master Class you came home and with the same ingredients you could cook any food yourself dessert. The situation is exactly the same with making cakes and pastries to order: if you want to have a consistent result and be confident in the quality of the product you are selling, always use the same quality ingredients. All this means that any large factory, which produces confectionery ingredients, does it according to strict, established technology and always receives the same quality ingredient at the output. And, if you and I cook syrup every time, then no matter how hard we try, the result will be different each time: we undercooked it a few degrees or overcooked it, we used sugar of a different quality, the wrong pan, etc.

Confectionery skills- this is an exact science, despite all sorts of manifestations of virtuosity. We can change something in taste, shape, appearance, but certain basic processes always remain the same. This is why I always emphasize the importance of clear measurements.

Now the question of interchangeability. Despite the fact that glucose syrup, molasses and invert sugar contain glucose, I do not consider them interchangeable products. Firstly, they all have different sweetness, and secondly, they all have different effects. Of course, these ingredients undoubtedly have similarities, but in my recipes I clearly indicate the ingredient and expect that you will use it. For example, in many recipes from my book “From simple to complex with Elizaveta Glinskaya” Contains glucose syrup. “Colored glass for decoration”, “Caramel sauce”, “Confit tangerine slices”, “Zest in syrup”, “Marmalade”, “ Mirror glaze“I add confectionery glucose syrup to these and many other recipes. In some cases it plays the role of a preservative, in others it creates the necessary structure and plays the role of a recrystallizing agent for sugar.

I very often use glucose syrup in the process of preparing various confectionery products, so if you are just starting to work with mirror glazes, then I advise you to immediately learn how to prepare them correctly. Often on master classes people ask me “What is the secret to good mirror glaze?” I will answer: there is no secret, it all depends only on how high-quality ingredients you use, whether you follow certain technological rules and adhere to accuracy.

In the next article we will continue this complex and informative topic with an analysis of the properties of molasses.

Glucose is one of the most easily digestible sources of valuable nutrition, which can increase the body's energy reserves and improve its functions. How to prepare a glucose solution and why, read further in the article.

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 of nutrients, the metabolism of which releases a huge amount of energy in the 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 has found the widest use in the medical practice of doctors of absolutely all specialties. This remedy is prescribed to patients for various infectious diseases, 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 FS 42-2619-89. Glucose should be taken in large quantities, with a reserve, given that it will evaporate during the preparation process.

How to prepare a glucose solution - alternative formula

Calculate the required mass fractions of each component 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 humidity of 10% in a volumetric flask and fill it with a small amount of 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 is the 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.

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where A is the mass of anhydrous glucose, and B is the percentage of water in it (this is the correction for evaporation). So place 440 grams glucose with a humidity of 10% into a volumetric flask, fill it with a small amount of hot water and leave until completely dissolved and cooled, and then bring the volume of water to one liter and filter.

What is invert syrup and how to prepare it?

Invert syrup is an aqueous solution of a mixture of glucose and fructose, which has anti-crystallization properties. The component is used to replace molasses and corn syrup in the production of baked goods from flour. This increases the shelf life of flour products, gives the dough elasticity and a golden hue when baking.

At home, invert syrup can be used to replace maple syrup, confectionery glucose, corn syrup and liquid honey. Using the component will allow you to achieve the following effects:

• preventing the formation of crystals (in sweets, fillings, creams, cookies, etc.);
• improvement of taste and aroma;
• increasing the degree of porosity of the bread crumb and its elasticity;
• extending the shelf life of the finished dish;
• the dough takes on a golden color.

Invert syrup is added to bread, cakes, cookies, cream; it is used to prepare mastic, icing and marshmallows, marshmallows, and other sweets, using it as a sugar substitute. Thus, the sweetness of the product is 120% of the sweetness of sucrose. The syrup is also used for making moonshine, beer, kvass and other alcoholic beverages.

Making syrup at home

The process of making syrup involves a chemical reaction - acid or enzymatic hydrolysis of sucrose. To prepare a viscous solution you will need the following components:

• 300 ml of clean water;
• 700 gr. granulated sugar;
• 4 gr. citric acid;
• 3 gr. soda

Based on the peculiarities of the formula of the ongoing process, the mass of the resulting product is greater than the sugar initially subject to hydrolysis, that is, from 340 parts of the initial product, 360 parts of glucose and sucrose are obtained in equal quantities.

To make syrup yourself, you need to follow this algorithm:

• for cooking, take a pan with a thick bottom so that the syrup warms up well and does not burn, pour sugar into it and fill it with water;
• over low heat, with constant stirring, gradually bring to a boil;
• when the water begins to boil, add citric acid to the composition and mix;
• Cover the pan tightly with a lid and leave to cook for half an hour;
• after the specified time, the syrup should be pulled out in strings, and then it is turned off;
• when the mass has cooled to 80 degrees (on average after a quarter of an hour without a lid), it is neutralized with soda - as a result, an active reaction will occur with the violent formation of foam;
• As it cools, the composition is stirred so that all the foam comes off, and then poured into a jar for further storage.

The mass will turn out to be a pleasant golden color, moderately liquid, and during storage it will harden. Store inverted sugar syrup at a temperature of 15-20 degrees for at least a month.

Inverted syrup for mash

By inverting sugar for mash you can achieve:

• quick fermentation – up to two days. Yeast encounters sugar, breaks it down into monosaccharides, and then converts it into alcohol. In the case of invert syrup, the splitting is carried out in advance, and the reaction will proceed faster;
• has the best organoleptic properties.

To prepare the syrup, you will need the same products in the following proportions: for 1 kg of sugar - 400 ml of water, citric acid - 4 g. per kilogram of granulated sugar (soda is not used to create moonshine). Preparation: heat water with sugar over low heat, boil for about half an hour, then add citric acid. Depending on the desired taste and aroma qualities of the product, it can be cooked longer, up to two hours - then it will be rich and dark.