Glucose Syrup G42/80 5kg — food-grade ingredient for confectioners and sweet makers
Glucose syrup is one of the essential ingredients in professional confectionery and home sweet making. This food-grade syrup, designated G42/80 — referring to two main types, G42 (42 DE, medium glucose content) and G80 (80 DE, higher glucose content) — is particularly suitable for making sweets, caramels, chocolates, fondant and other confectionery products where preventing crystallisation and achieving the right texture are of paramount importance.
Why use glucose syrup?
- Prevents crystallisation: glucose syrup prevents sugar from crystallising in sweets, caramels and fondant — ensuring a smooth, creamy texture.
- Greater flexibility: glucose-based syrups add pliability to preparations, especially important for hand-pulled sweets, sugar pulling and marzipan.
- Longer shelf life: reduces moisture absorption and release, contributing to a longer freshness of confectionery products.
- Neutral sweet taste: the sweetness of glucose syrup is less intense than sucrose, not overpowering the natural flavour of the finished product.
- Economical 5kg pack: the larger quantity is ideal for regular use — for home confectionery and small-scale production alike.
What is the difference between G42 and G80?
The DE (Dextrose Equivalent) value indicates how hydrolysed the syrup is. G42 has a medium DE value (42), is thicker and more viscous — recommended for caramels, fondant and sweets. G80 has a higher DE value (80), is more liquid and sweeter — preferable where faster solubility and more intense sweetness are needed. This product contains both types (G42/80), making it versatile in application.
Uses
- Making sweets, caramels and toffees
- Fondant, sugar flowers, pulled and blown sugar
- Chocolate ganache, pralines, truffles
- Thickening and stabilising jams and fruit purees
- Ice cream, gelato (preventing crystallisation)
- Marzipan, nougat
Storage and handling
Store at room temperature in a dry place, sealed. To avoid leakage, always close the container tightly after use. If stored in cool conditions, the syrup may thicken slightly — in this case, gentle warming for a short time will restore its original liquid consistency.