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Where to buy Glucose in Montreal

a
Adrux Dec 6, 2008 02:14 PM

Hi,
I need to buy liquid glucose and I'd love it if I didn't have to go to Ares or France-Decor (both are quite far away from where I live). Pharmacies don't carry it.

Does anyone know where I could find it?

Thanks!

  1. m
    Mr F Dec 9, 2008 08:52 AM

    Should be available at most homebrewing supply stores, e.g. La Chope à Barrock, 4709 St. Dominique, 514 282-9553. I'd definitely call first, as it may not be as fashionable an ingredient as it was when I last homebrewed, about 10 years ago...

    1. a
      Arktik Dec 9, 2008 07:28 AM

      I'm going to second the Aubut suggestion and also depending on what you are making, you can probably use light (as in the color) corn syrup. what are you making?!?

      1. m
        MrPernickety Dec 8, 2008 08:03 PM

        You can actually just use white corn syrup found in major grocery stores. If not, you can find glucose in larger quantities at Mayrand in St.Leonard www.mayrandinc.com or at Distribution Alimentaire Aubut near Marché Atwater.

        1. g
          Glaff Dec 8, 2008 11:40 AM

          You can find it at Gourmet Laurier in Outremont.

          1. SnackHappy Dec 8, 2008 10:54 AM

            If you're using a European recipe that calls for glucose (which is readily available there, but not here) you can use light corn syrup instead. Corn syrup is mostly glucose and not available in Europe so you wouldn't find it mentioned in a European cookbook.

            1. n
              naturelle Dec 8, 2008 10:42 AM

              I wrote a reply a few days ago suggesting that you could prepare your own by adding water to sucrose, since sucrose is a combination of glucose and fructose. It might have been removed by Chowhound for unknown reasons.

              1 Reply
              1. re: naturelle
                p
                pyropaul99 Dec 8, 2008 02:04 PM

                That won't work as sucrose is a molecule that's composed by combining a glucose and a fructose molecule (they are mirror images of each other) - but it's not a mixture at all. Sucrose can be broken down into a mixture of glucose and fructose by "inverting" it - this is done by boiling a solution with acid (such as vinegar or lemon juice). The combination is more soluble in water than the sucrose was - and this is exploited in many recipes.

                Paul.

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