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Sep 22, 2006 05:29 PM

powder to liquid glucose

does any one know the ratio powder to water to get liquid glucose? it's for a chocolate cake.

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  1. Joy of Baking says substitutions for 1 c liquid sucrose are 1 c light corn syrup or 1 c sugar plus increase liquid in the recipe by 1/4 cup. I'd go with the corn syrup.

    You won't be able to dissolve sugar in water at high enough concentration to produce a sweet enough syrup.

    1. Liquid glucose isn't something that's commonly available here - here's a reference about it's use in Europe:

      Sucrose (or dextrose - table sugar) is actually only 50% glucose - it's a disaccharide, consisting of two monosaccharides - one glucose and one fructose molecule.

      Pure corn syrup is about as close to pure glucose as you'll find (see the link above) on the shelf. When Cargill and their friends process Glucose from corn to make HFCS (High Fructose Corn Syrup), they're actually making corn syrup look more like sucrose.

      AFAIK, fructose actually tastes sweeter than glucose, which is what makes the process of manufacturing cheap sugar substitute worthwhile. In that context, I wonder what the purpose of using pure glucose would be?

      1. Hi I have just discovered that "Liquid" is just "Powdered" heated with just a dash of water to stop it going into a solid lump when it cools down. This works just fine with plastic icing for sugar craft. we moved from a big city to a farming community and could only find the powdered form here. What do they say about "necessity being the mother of invention...."

        1 Reply
        1. re: patmar

          Hi (Patmar)! Could you please explain to me what gradient of heat you used and for how long? and the "drop"of water-how much glucose powder was in the cup (i.e trying to establish the ratio). Your help will be greatly appreciated! Kind regards, Mel