Sosa Glucosa Liquida, liquid glucose in a black pastry tub, for ganache, caramel, sorbet, nougat, fondant and mirror glazes.
Sosa tubs are a familiar sight on pastry shelves: tall and black, with a grey label and the product name in big white letters, here Glucosa above Liquida. The label photo shows a clear, bubbly syrup around a spoon, and the maker's address in Moia, Catalunya is printed along the bottom. As general background, glucose syrup is also known as confectioner's glucose, that it is used in foods to sweeten, soften texture and add volume, and it was first made in Russia in 1811 by Gottlieb Kirchhoff. Pastry chefs typically reach for it when a recipe needs a smooth, glossy finish that does not turn grainy. Commonly, chocolatiers stir a spoonful into ganache for shine, confectioners add it to caramel and nougat so the sugar stays smooth, and ice cream makers use it in sorbet bases for a softer scoop. Cake decorators warm it into mirror glazes and fondant. Dip the spoon in hot water first and the syrup slides off cleanly. Because it is so thick, many pastry kitchens weigh it straight into the pan on a scale rather than measuring it by the spoon or the cup. Wipe the rim of the tub before closing it so the lid does not stick.