How to make glucose from sugar at home. What can replace glucose syrup

If you need molasses, corn syrup, maple syrup, confectionery glucose or even liquid honey, and for some reason you cannot use these ingredients (well, you don’t have them, or you are allergic), what should you do?
And he will come to the aid of us Gergiy, he is Goga, he is Zhora - INVERT SYRUP!

invert syrup serves as a substitute for molasses (corn syrup), as it has anti-crystallization properties. Invert syrup is water solution mixtures equal amounts glucose and fructose

An invert syrup is obtained by heating an aqueous solution of sugar with acid, in which case an inversion process occurs, consisting in the splitting of sucrose into fructose and glucose (by acidic or enzymatic hydrolysis of sucrose). For inversion, acids are used: hydrochloric, citric, lactic, acetic

Invert syrup, in addition to glucose and fructose, usually contains some remaining (non-hydrolyzed) sucrose, as well as decomposition and condensation products.

To prepare an invert, 44 parts of water are taken for every 100 parts of sugar (respectively, the proportions are preserved for a smaller volume of syrup). A solution of sugar in hot water, while stirring, is brought to a boil, then acid is added and cooking is carried out for 25-30 minutes, to a temperature of 107-108 degrees, corresponding to a test for an average thread - drip a few drops from a spoon into cold water. If "threads" form in the input, the syrup is ready. After boiling, the syrup is cooled to 80-90 degrees and neutralized with a solution of bicarbonate of soda. Neutralization is not always done. It is obligatory if the inversion is performed with hydrochloric acid, and when inverted with organic acids - in the case of sour taste syrup. To neutralize the invert syrup, bicarbonate of soda is consumed per 1 kg of sugar: 4 gr. lactic acid 55% concentration, 0.3 g for concentrated hydrochloric acid, 4.2 g. for crystalline citric acid. Soda is introduced into the syrup in the form of a 10% solution. In this case, vigorous foaming is observed. Once the syrup has cooled, it can be used. At a temperature of 16-20 degrees, the syrup can be stored for a month or more.

The hydrolysis reaction proceeds according to the following equation

С12Н22О11+Н2O = С6Н12О6(glucose) + С6Н12О6(fructose)

As can be seen from the equation, the mass of the resulting invert sugar more than the mass of hydrolyzed sucrose. From 342 parts of sucrose, 360 parts of equal amounts of glucose and fructose are obtained.

The viscosity of the invert syrup and the dependence of viscosity on temperature is close to the viscosity of sucrose solutions corresponding in concentration.

The sweetness of invert syrup is 120% relative to sucrose.

Invert syrup has a lower viscosity than molasses and a higher hygroscopicity (the ability to absorb moisture from the environment). Fructose imparts hygroscopicity to invert syrup. Products prepared using invert syrup also have increased hygroscopicity.

How to make invert syrup at home?

Ingredients:

350 g sugar
155 ml hot water
2 g crystalline citric acid (2/3 tsp without slide)
1.5 g baking soda (1/4 tsp without a slide)

Cooking method:
Dissolve sugar in hot water. Bring the solution to a boil, then add citric acid.

Cover the pot with a tight-fitting lid and simmer the syrup over low heat for 45 minutes.

When cooking the syrup, use a heavy-bottomed saucepan, and also cook over Very low heat with a barely noticeable boil. Otherwise, the syrup can be easily overcooked - it will turn dark brown and too thick.

Having boiled the syrup, cool it a little and add a soda solution (for this, dilute the soda with a dessert spoon of water). In this case, rapid foaming will begin, which lasts 5-10 minutes. As soon as foaming is over, the syrup is ready. He has yellow and the consistency of young liquid honey.

Invert syrup can be prepared for the future. Keep well closed glass container at room temperature.

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And why is he needed?

Invert syrup is widely used in confectionery industry as a moisture-binding agent and anti-crystallizer. Partial or complete replacement of granulated sugar in the dough allows you to increase its plasticity, it allows you to store baked goods longer without losing quality.
Creams and other confectionery fillings made using invert syrup do not become sugary during storage. This is especially important for high sugar recipes.
The use of invert syrup is technologically convenient for dosing and pumping.
Invert syrup, due to its anti-crystallization properties, slows down the process of staleness of the product and gives the dough a golden hue
Invert syrup can also be used in the production of fudge to prevent it from being sugared.

Glucose syrup is the thing without which baking is almost impossible, especially if we are talking about gingerbread and gingerbread cookie, and today I will tell you how to make such a syrup yourself.

I think those housewives who often do various pastries on your own, this glucose syrup recipe should be familiar. As I said, most often such a syrup is used for gingerbread dough, making cookies, and various creams and sweets. Feature of this simple recipe glucose syrup is that when heated, the sugar in it is split into glucose and sucrose, hence its name. As a result, the syrup turns out to be viscous and transparent, it is stored for a rather long time and is not subjected to sugaring, which is very important.

Servings: 1

Very easy glucose syrup recipe home cooking step by step with photo. Easy to cook at home in 1 hour. Contains only 243 kilocalories. Author's recipe for home cooking.

• Preparation time: 18 minutes
• Cooking time: 1 hour
• Amount of calories: 243 kilocalories
• Servings: 1 portion
• Occasion: For kids

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Dish type: Dessert, Syrup

Ingredients per serving

• Sugar - 300 Grams
• Water - 130 milliliters
• Citric acid - 1.7 grams
• Baking soda - 1.2 grams

Step by step cooking

1. To begin with, take a not very deep pan and pour sugar into it.
2. We fill granulated sugar specified amount of water.
3. We put the mass on the fire and bring it to a boil.
4. After the syrup boils, add citric acid to it and again bring the mass to a boil.
5. Then we make the weakest fire under the pan and cook the syrup for 30-35 minutes.
6. When our syrup has cooled down a little, soda should be poured into it, after which small bubbles will appear on the surface of the syrup.
7. When the bubbles are almost gone, the syrup is ready to use. You can immediately cook something with it, or you can pour the syrup into a jar and put it in the refrigerator, the syrup is stored for quite a long time.

What are glucose solutions?

There are isotonic and hypertonic solutions of this substance.

• 5% isotonic glucose solution is used to replenish fluid reserves in the human body. In addition, this glucose solution is a serious source nutrients, during the metabolism of which a huge amount of energy is released in the tissues - the energy that is so necessary for the full functioning of the body.
• In turn, a hypertonic glucose solution (10-40%) is used for intravenous injection into the body, and allows you to increase the osmotic pressure of the blood, improve the metabolism and antitoxic functions of our liver, increase the flow of fluid, which is directed from tissues to the blood.
• In addition to the above functions, the use of hypertonic glucose solutions also contributes to vasodilation, an increase in the volume of urine excreted by the body and activation of the contractile activity of the myocardium (heart muscle).
• As a general tonic, glucose can be used in chronic diseases accompanied by physical exhaustion.

How to prepare a glucose solution at home?

Today, glucose solution has found the widest application in the medical practice of doctors of absolutely all specialties. This drug is prescribed to patients with infectious various diseases, with hepatitis, as well as all sorts of possible intoxications. How to prepare a glucose solution, often other drugs that are injected into the body intravenously are diluted with a glucose solution.

Remember for yourself that in everyday practice, doctors in most cases prescribe 5% and 40% glucose solutions. However. In certain cases, there is a need for other dilutions of glucose - these are 10% and 20% concentrations of this substance.

How to prepare a glucose solution and make a calculation?

To know how to prepare a glucose solution yourself, read and study the method for preparing 1 liter of glucose solution (40%), which usually acts as the basis for preparing similar formulations of other concentrations.

You need to take sterile measuring utensils, glucose powder and solvent. Often, water is used as a solvent, which must comply with GOST FS9. Glucose should be taken in large numbers, with a margin, given that it will evaporate during the preparation process.

How to prepare a glucose solution - an alternative formula

Make a calculation of the necessary mass fractions each of the components to prepare a glucose solution, following the formula:

• (A*100)/(100-B),
• where A is the mass of anhydrous glucose,
• B is the water content in it (as a percentage; this will be the correction for evaporation).

Thus, it is necessary to place 440 g of glucose with a moisture content of 10% in a volumetric flask and fill it a small amount hot water. Leave the solution until glucose is completely broken down and cooled. After that, this volume must be brought to 1 liter and filtered.

When the quantitative content of the substance, and hence the concentration of the solution turned out to be higher than required, the situation can be corrected with the help of the same water. The required volume of water to prepare a glucose solution can be calculated as follows:

• X \u003d (A * (C - B)) / B,
• where X is the volume of water required for dilution (expressed in ml);
• A is the volume of the resulting solution, in ml;
• B is the required solution concentration (in %);
• C is the actual concentration of the solution (in %).

When the required concentration of the glucose solution is reached, pour the solution into a vial, attach a label to it indicating the concentration of the solution and its name (preferably also the date of manufacture and batch number).

Store glucose solution in an airtight container away from direct sun rays at a temperature not exceeding + 25°C.

how to make glucose at home how to make glucose at home.

Glucose can also be obtained through photosynthesis and polymerization reactions.

Huge molecules of starch under the action of water are hydrolyzed, split into smaller molecules. First, soluble starch is formed, then smaller "stumps" - dextrins, then a disaccharide, but not everyone is familiar with sucrose, and the other is maltose, or malt sugar. Finally, when maltose breaks down, GLUCOSE is formed, grape sugar. finished product hydrolysis often contains all transitional substances; in this form it is known as molasses.

To half a glass of starch paste, add 1-2 teaspoons of diluted, approximately 10% sulfuric acid. Do not forget: when diluting sulfuric acid, be sure to pour acid into water, and not vice versa!

Approximately the same way molasses is obtained in large quantities in starch factories.

There is no other way at home, if only with saliva enzymes for starch ... But why such glucose with saliva and starch?)

How to make glucose from sugar at home?

If you drink a glass of tea with three tablespoons of sugar every hour, then during the day you can not eat anything and not be hungry. In the body itself, sugar is converted into glucose, on which you live all day. IN pure form why do you need glucose at home? Answer not found

No way. Only after eating sugar, it breaks down to sucrose, and then to glucose and fructose. So at home, it will not work to prepare sugar for any use, only for calories and carbohydrate needs.

How to replace molasses and glucose syrup: invert syrup (recipe)

Ingredients for making syrup:

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32 comments

Hello! You have a syrup of this consistency from the refrigerator in the picture, or room temperature? Made syrup according to your recipe. It has already cooled down, but almost the same liquid as it was hot.

This is from my fridge, it gets a little thinner in the room, but not too much. You still need to adapt to your stove - adjust the time-intensity of the fire. I, too, do not always get this way, especially if you have to cook not at home. When I cook on my own, I choose the smallest burner, take a 2-liter pot (although I cook less), because practice has shown that it contains better result- a saucepan with thick walls - and I cook not strictly by the minute (that's why the recipe has such a wide range), but looking at how the process is going. Sometimes, when it boils too much, I put metal on the burner. plate, or two, to raise the pan, as it were, and reduce the minimum fire.

Hello! Can you please tell me how long this syrup can be stored?

Can be stored in the refrigerator for a couple of months

Good evening, Galina. I made invert syrup today and it turned out to be very liquid in a warm state, will it still harden if put in the refrigerator?

Oksana, inverted in consistency and color, resembles young honey, but sometimes it turns out a little thicker for me, and it thickens a little in the refrigerator.

Good evening, Galina. I made an invert syrup today, it turned out to be liquid, but while it is still cooling, will it harden or did I do something wrong?

Thank you for such a wonderful blog, I am your big fan, I tried a lot of things to do according to your recipes, everything is always delicious.

Oksana, thank you very much!

hello Galina, my syrup standing in the refrigerator became cloudy with a white precipitate, what did I do wrong? Have you seen anything similar in your practice?

Elena, I had such a time. I used such a syrup (only the sediment itself was not used). Until I realized why it happened. Perhaps the neutralization reaction did not go to the end. Yes, guess)

I made it according to your recipe, tried it, it seems to be normal. True the second time around. The first time I made according to one recipe, I finished with yours and I got toffees. 😂 Must apply now.

Yes, I'm in mine culinary experiments always on the side of somehow applying later))))

Can you cook in a water bath?

I don’t see the point in this: a bath is needed when you need to protect the product from too strong and aggressive heating, and the temperature of boiling water at 100 degrees just allows you to do this, you need to cook immediately to a temperature exceeding 100 degrees

Should the acid be added together with the sugar or when the sugar is already melted?

I made syrup first, then poured acid into it. Now the question is this: I poured soda into the syrup, everything foamed, foamed and calmed down by the fact that the syrup was below, and the frozen foam was on top, like in jam. I tried to remove the foam, to pure syrup, but when I poured it into a jar, it turned out all the same, from below clear syrup, and cloudy on top, with tiny bubbles inside. I haven’t started putting it in the refrigerator yet, maybe in the warmth everything will “neutralize” to pure syrup?

It's okay, it happens to me, it will gradually become transparent

Thanks a lot for the recipe! Everything worked out! Indeed, everything settled down, became transparent, removed a little foam from above and that's it. Thank you! indeed, a non-professional does not need syrup very often, it makes no sense to buy a lot, but a little is unprofitable. And now there is so much room for action!)))

That's for sure! There is always at hand, and if not, then you can easily cook!

Hello! The syrup is slightly overcooked. Tell me, do I need to change it? Will this greatly affect the quality of the glaze?

It's hard to give an exact answer because I don't see how overcooked it is. I would advise, nevertheless, for the glaze it is better to weld again, and use this one, for example. in gingerbread dough or in some other recipes, where its density will not play a role.

thanks for detailed description! Everything worked out the first time

Hello, can you tell me if the syrup is very dark brown, is it normal or is something wrong?

The syrup should have a straw color.

I have this question: what to do if there is no powdered citric acid?

Can it be replaced lemon juice And if so, in what proportions?

And another question: if a replacement is possible, is it possible to extinguish the soda with juice and then pour it all into hot water,A then into sugar

Thanks in advance for your reply.

Your reader and fan Larisa

Larisa, there is no point in extinguishing soda and pouring it into the solution. Citric acid is needed crystalline (as it is believed, I have not yet experimented with substitutions) - it prevents the crystallization of sugar syrup here, so it is added at the beginning of cooking. In addition, it is the acid that contributes to the breakdown of sucrose into glucose and fructose - this is the essence of invert syrup as such. If acid is added to the end, it will not fulfill its function. Soda is introduced at the very end to neutralize the residual acid remaining at the end of syrup cooking.

The recipe is simple, but it seemed to me not complete. Beginners will find it difficult to figure out how long to boil the syrup when adding citric acid. Do I need to stir during cooking?

In general, everything is available

Galina - thanks! Everything worked out the first time.

Yes, while it was hot, it was liquid, but as it began to cool, it became a little thicker.

I think it will get even thicker in the fridge 🙂

There was a question about interfering - it is not necessary. The lemon prevents the sugar from crystallizing.

super! Yes, that's why I always add lemon to everything sugar syrups, to make sure, and always at the very beginning, otherwise I sometimes see recommendations to add at the end. But I didn't understand why at the end.

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Glucose syrup

Glucose syrup is the thing without which baking is almost impossible, especially when it comes to gingerbread and gingerbread cookies, and today I will tell you how to make such a syrup yourself.

INGREDIENTS

• Sugar 300 Grams
• Water 130 milliliters
• Citric acid 1.7 grams
• Baking soda 1.2 grams

Step 1

To begin with, take a not very deep pan and pour sugar into it.

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Glucose syrup at home

Ingredients

Citric acid - 1.7 g

• 276 kcal

Cooking process

I really love Christmas baking, its aroma, color, texture. Very often in recipes in the list of ingredients is indicated glucose syrup, but since I couldn’t find it in stores, I had to refuse the recipe. But somehow I came across a recipe for glucose syrup, which can be prepared at home. I tried to cook it once and since then I have not been looking for this syrup in stores, although, to be honest, I have already seen glucose syrup on store shelves a couple of times.

The beauty of homemade glucose syrup is that it can be prepared for future use, it keeps well, well, and how it ennobles pastries cannot even be described in words, you just have to try it!

To prepare glucose syrup at home, take the products from the list. Here we will have to use scales, because the weight of the ingredients is fundamentally important.

Pour the sugar into a heavy bottomed saucepan.

Pour water into a saucepan with sugar.

We put the pan on the fire and let the sugar first dissolve in the water, and then the syrup boils.

Add citric acid.

Cook the syrup for 25-30 minutes until it thickens.

Take the pan of syrup off the heat. Let the syrup cool down a little and then add soda. There will be a reaction, foam will appear on the surface of the syrup.

If you let the syrup stand for a while, the foam will gradually disappear.

As a result, you will get such a homemade glucose syrup. It can already be used for baking.

For Christmas gingerbread, I still warm the ready-made glucose syrup over medium heat for 5-7 minutes, and it acquires a beautiful caramel color. This syrup also makes pastries beautiful color. But this is at will and preference.

As you can see, at home, glucose syrup is simply magical!

You can immediately use homemade syrup glucose for baking, or you can pour it into a glass jar, close it tightly with a lid and store it in the refrigerator for quite some time.

Glucose syrup simple recipe with photo

I think that for those housewives who often make various pastries on their own, this recipe for making glucose syrup should be familiar. As I said, most often this syrup is used for gingerbread dough, making cookies, as well as various creams and sweets. The peculiarity of this simple glucose syrup recipe is that when heated, the sugar in it is split into glucose and sucrose, hence its name. As a result, the syrup turns out to be viscous and transparent, it is stored for a rather long time and is not subjected to sugaring, which is very important.

Pour the granulated sugar with the specified amount of water.

We put the mass on the fire and bring it to a boil.

After the syrup boils, add citric acid to it and again bring the mass to a boil.

Then we make the weakest fire under the pan and cook the syrup for a minute.

When our syrup has cooled down a little, soda should be poured into it, after which small bubbles will appear on the surface of the syrup.

When the bubbles are almost gone, the syrup is ready to use. You can immediately cook something with it, or you can pour the syrup into a jar and put it in the refrigerator, the syrup is stored for quite a long time.

Glutton wishes you bon appetit!

We have many other interesting recipes:

Ginger is rich in vitamins, so its use is simply necessary in the cold.

Do you want to cook amazing nut syrup which will be great.

Fragrant, tasty and sweet vanilla syrup for ice cream, pancakes, coffee.

Cooking strawberry syrup with your own hands! Its use is varied and for.

Let's see what the name "invert syrup" means. Without going into the chemical details of hydrolysis and inversion, sucrose is broken down into glucose and fructose. In invert syrup, these substances are found in equal parts. Its consistency resembles liquid honey, the color varies from transparent to light golden. You can meet him at huge number recipes, along with glucose syrup. In most cases, the above syrups are interchangeable.

What can replace glucose syrup

If you find glucose syrup in the recipe, but it was not at hand, replace it:

• molasses;
• corn
• or maple syrup;
• liquid honey;
• trimoline (invert syrup of industrial production);
• Or make your own invert syrup.

Invert syrup: preparation

Will be required simple ingredients that can be found in every home:

• 350 grams of sugar;
• 155 milliliters of hot water;
• 2 grams of citric acid (2⁄3 level teaspoons)
• 1.5 grams of soda (1⁄4 teaspoon).

It is necessary to take dishes with a thick bottom and a hermetically sealed lid. (Do not use aluminum pans- in the process of making syrup, they will release harmful compounds.) Pour hot water into a saucepan and dissolve sugar in it. When the sweet liquid boils, add citric acid. Reduce the heat under the simmering pot to a minimum and seal with a lid. Cook over low heat for 45 minutes. Cool the finished syrup a little, and add soda diluted in a dessert spoon of water. When the foam ceases to stand out (after about 10 minutes), it's time to pour the syrup into a glass container with a lid through a fine sieve. As you can see, making invert syrup does not require any special skills.

What can not be said about glucose syrup. It is impossible to make it from scratch at home. But if you have glucose powder, making syrup out of it is not difficult. How to prepare glucose syrup from powder: For 100 milliliters of water, take 91 grams of glucose powder. Mix and place in the microwave for two minutes. The syrup is ready! We have also collected other most topical issues about glucose syrup to give comprehensive answers to them.

Where is glucose syrup used

Glucose is an excellent sugar substitute. Its sweetness level is 75% (invert syrup - 125% compared to sugar).

Main properties:

• preventing the appearance of sugar and ice crystals;
• moisture retention (product stays fresh longer);
• increasing the plasticity of the mass;

Products:

Ice cream, sorbets and other frozen desserts become more stable and begin to melt at higher temperatures.

Marshmallows, marshmallows, marshmallows, marmalades retain a delicate airy texture, are stored longer; glucose syrup also prevents the formation of a crust and crystallization of sugar.

Mastic, chocolate and caramel become more plastic, easily take the necessary shape.

mirror glaze - smooth, shiny, well and quickly hardens.

The fillings stay fresh longer, retain the required consistency, do not give moisture to the dough, chocolate, etc.

Baked goods stay fresh longer.

Alcoholic drinks (preservative, stabilizer).

Use glucose in any recipe as a sweetener. It is less sweet than sucrose, but it has a number of advantages and useful properties. For example, it quickly restores energy losses, stimulates mental activity, and increases efficiency.

How to store glucose syrup

Keep away from direct sunlight and other sources of heat. Optimum temperature from 15 to 20 degrees. Store in a tightly closed container.

Where to store glucose syrup

in glass or plastic container With tight lid. Does not require refrigeration.

Where to get glucose syrup

• buy;
• make from glucose (dextrose) powder;
• replace with molasses, trimoline;
• cook invert syrup.

How to replace glucose syrup in a mirror glaze

• Liquid honey (has its own taste).
• Corn syrup.
• Glucose-fructose (invert) syrup.

Where to buy glucose syrup for mastic

Glucose syrup can only be found in specialized stores confectionery ingredients. Pharmacy glucose solution for culinary purposes is not suitable - too low a concentration. If you have glucose (dextrose) powder, make your own syrup. How - read above. You can order glucose syrup or glucose-fructose syrup (trimoline) in the online store. No time to wait - replace corn syrup, molasses, or cook invert syrup. Please note: all sweeteners have varying degrees sweets. This feature should be taken into account when replacing the ingredient.

Where is glucose syrup sold

Wrong answer: pharmacy.

Correct Answer: Candy store

Where to buy glucose syrup for confectionery decorations: in an online store for confectioners, for example, Farina) We can also offer molasses or invert syrup for decorating.

Buy glucose syrup Ukraine

In the Farina online store you will find glucose syrup in convenient packaging for both home use as well as for production. We guarantee prompt delivery to any city in Ukraine by a carrier convenient for you.

Confectionery housewives often come across this ingredient on their list. necessary products. If you are unable to buy a component on store shelves, try making it yourself in your own kitchen.

Invert syrup - what is it

Many recipes contain ingredients that you may not have heard of before. Housewives are often interested in how to invert sugar. Invert syrup is a substance that is an aqueous solution of fructose and glucose, which has anti-crystallization properties. It is obtained by heating a mixture of sugar and water, adding acid. A viscous substance will be an excellent substitute for some hard-to-reach components. You can buy unscented syrups at the store or make your own. Right product resembles honey, it can be stored for up to six months.

Invert syrup - what is it for?

IN confectionery production the use of invert syrup occurs for some operations:

• giving the dough a golden hue;
• slowing down the aging of the product;
• biscuit impregnation;
• creating fillings;
• breakdown of sucrose;
• making sweets.

How to replace invert syrup

Happens to buy desired ingredient does not work. According to experts, you can replace invert syrup with the following products:

• molasses;
• corn syrup;
• glucose syrup.

Invert syrup at home

• Cooking time: 2 hours.
• Servings: 2 persons.
• Purpose: for desserts.
• Cuisine: European.

The recipe for invert syrup will require you to have minimum set ingredients. Knowing how to cook it is necessary for those who like to try new things. delicious dishes. Glucose syrup at home may be needed in the manufacture of icing, mastic and other elements of baking decoration. It will make it much easier to create alcoholic beverages, for example, moonshine.

Ingredients:

• baking soda - ¼ tsp;
• water - 155 ml;
• granulated sugar - 350 g;
• citric acid - 2 grams.

Cooking method:

1. Pour hot water into the pan, add sugar, stir until the crystals dissolve.
2. Turn on the fire of small power, wait for it to boil. When the water starts bubbling, pour in the citric acid.
3. Cover the future syrup with a lid so that it fits snugly against the pan. Boil the substance until it acquires a golden hue. Remove the finished liquid from the heat.
4. TO baking soda add dessert spoon water. Pour the resulting mixture into syrup. You will see a reaction with the release of abundant foam. The syrup will be ready when the process slows down. This will take approximately 15 minutes.

Invert syrup for mash

• Cooking time: 1 hour 50 minutes.
• Calorie content of the dish: 274 kcal.
• Purpose: for alcoholic beverage.
• Cuisine: European, Russian.
• Difficulty of preparation: medium.

Inverting sugar for mash is indispensable for home brewing. This process involves the interaction of raw materials with yeast, during which fermentation should occur. However, this cannot be done quickly with reed or beet sugar. Yeasts first carry out hydrolysis, and then the reaction to obtain alcohol. Alcohol experts recommend that the sugar be decomposed artificially, which can reduce the time it takes to make the mash.

Ingredients:

• water - 1.5 l;
• citric acid - 9-12 g;
• sugar - 3 kg.

Cooking method:

1. Pour water into a saucepan and heat to 70-80 degrees. Gradually add granulated sugar with constant stirring, observing the proportions.
2. Wait for the boil to begin, boil the syrup, removing the foam. The liquid should acquire a uniform consistency.
3. Reduce flame intensity to minimum. Pour in citric acid gradually, mix.
4. Cover the pot with a lid, increase the heat again. You need to cook the mass at 80 degrees for about 1 hour.
5. Cool the finished product to 30 degrees, pour into a container where fermentation will be carried out.
6. Add water, yeast and granulated sugar to the substance in the amount necessary to obtain alcohol.

Mirror glaze with invert syrup

• Cooking time: 3 hours.
• Servings: 1 person.
• Calorie content of the dish: 342 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

Mirror glaze with invert syrup is often used for decoration. confectionery, cakes and pastries. Its main advantage is beautiful and bright appearance, which is achieved due to the glossy sheen. The sweet contains invert sugar. To prepare this component, you will need special kitchen appliances: scales and thermometer. They are important because accurate measurements of temperature and mass are needed.

Ingredients:

• sheet gelatin - 12 g;
• inverted syrup - 150 g;
• water - 75 g;
• sugar - 150 g;
• white chocolate - 150 g;
• condensed milk - 100 g;
• food coloring - 3-4 drops.

Cooking method:

1. Soak gelatin in ice water. Place finely chopped chocolate and condensed milk inside a tall glass for a blender.
2. Take a saucepan, pour in water and liquid glucose, add granulated sugar. Put the dishes on the fire, dissolve the sugar crystals, gradually heating the mixture. However, you do not need to stir with a spoon, you need to move the stewpan a little in different directions.
3. Wait until the mixture begins to boil, measure the temperature. Bring the indicator to 103 degrees.
4. Pour the hot mass into the glass with chocolate. Squeeze out the gelatin, add to the ingredients. Mix the ingredients.
5. If you need to receive bright color add a few drops food coloring. Insert the immersion blender while holding it at a 45 degree angle. Turning the glass, pierce the future icing on glucose syrup with the apparatus. If you do everything right, then the number of bubbles will decrease.
6. The finished product must be wrapped tightly cling film put in the refrigerator for 12 hours.
7. To warm edible decoration you can in the microwave or in a water bath, again punch with a blender. Temperature sweet mass should be 30-35 degrees, strain it through a sieve into a jug with a spout. This measure is necessary if bubble formation has occurred. Glaze is ready.

Mastic from invert syrup

• Cooking time: 1 day.
• Servings: 1-2 persons.
• Calorie content of the dish: 354 kcal.
• Purpose: decorating dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

Mastic from invert syrup is suitable for decorating cakes, pastries and other confectionery. You can not only cover the product with fondant, but also fashion various decorative elements from it. Making sweets at home is not easy, but with due patience, the hostess will cope with such a task. Baking, decorated with mastic with glucose syrup, looks beautiful, suitable for special occasions.

Ingredients:

• sugar - 1 tbsp.;
• water - 0.5 tbsp.;
• gelatin - 12 g;
• invert sugar - 85 g;
• corn starch - 100 g;
• salt;
• powdered sugar - 0.6 kg.

Cooking method:

1. Pour the gelatin with ¼ of the water cold temperature. Mix the remaining liquid, salt, sugar, syrup, put on the stove, bring to a boil. Reduce the flame, cook for 8 minutes.
2. boiling water mixture pour into gelatin, beat with a mixer for 10-15 minutes. until a white mass is obtained.
3. Sift the powdered sugar, add to the mixture in parts, not forgetting to stir. To prepare a colored decoration, add dye at this stage. Mix all ingredients well, cover tightly with cling film. Leave for a day at room conditions.
4. Sprinkle starch on your work surface. Put the mastic, mix well.

Video: how to make invert syrup