Liquid glucose syrup from French Classic in a 6 kg tub, labelled Glucose (38), for pastry, confectionery and ice cream.
French Classic Glucose Syrup comes in a white 6 kg tub with a plain label that reads Glucose (38) in English and Arabic. The single listed ingredient is liquid glucose. The label gives a net weight of 6 kg and a gross weight of 6.25 kg, says to store it in a clean, dry place at 15 to 25 °C, and marks it as a product of France. As general background, glucose syrup, also called confectioner's glucose, is made by breaking down starch, and syrups are graded by their dextrose equivalent, or DE; a syrup of around 42 DE is about half as sweet as sugar. Pastry kitchens use it to stop sugar from crystallising in caramels, fondants and sugar work, to keep ganache and fillings smooth, to soften the texture of ice cream and sorbet, and to give mirror glazes their shine. Weigh it with a wet spoon or warm it slightly so it pours more easily.
