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When recipes call for glucose do they refer to powdered or liquid?

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I am trying a chocolate ganache recipe from the Alinea book and it calls for 50g glucose. Does it matter what form its in (liquid/powder)?

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  1. grams indicate powder - i imagine if it required liquid the measurement would be in mL. (and yes, it does matter in situations when you're using precise measurements or a finicky recipe because the wrong form will throw off the moisture level.)