Pastry 1 Glucose Syrup for Pastry & Confectionery 2.2 lb resealable pail — DE 45–49, GMO-free

Pastry 1 Glucose Syrup is a clear, thick liquid glucose (DE 45–49) designed to control sweetness, prevent sugar crystallization and improve texture in professional pastry and frozen desserts.

This 2.2 lb resealable pail of Pastry 1 Glucose, produced in Italy and certified GMO-free and trans-fat free, is formulated for pastry chefs, chocolatiers and artisan manufacturers who need reliable sugar functionality. With a dextrose equivalent (DE) between 45 and 49, Baume 43°, and Brix 80°, it brings predictable performance for glazing, pulled sugar work, nougatine and ice cream stabilization. The syrup is neutral-flavored, resists crystallization and blends easily into syrups, creams and confections.

How does Pastry 1 Glucose stop sugar from crystallizing?

The glucose syrup interferes with sucrose crystal formation by adding shorter-chain sugars and increasing solution viscosity. That creates a smoother finish in sugar work and prevents graininess in caramels and nougat.

• DE 45–49 gives an optimal balance of preventing crystals while retaining body.
• High Brix (80°) means concentrated sweetness control without thinning recipes.
• Clear syrup integrates without altering color or leaving haze in glazes.

What benefits does it provide for ice cream and frozen desserts?

Used as a functional sweetener and freeze-point modifier, the syrup lowers the freezing temperature slightly and enhances scoopability. It also boosts perceived creaminess and reduces large ice crystal formation for smoother texture.

• Freezing-point control helps maintain softness at low temperatures.
• Improves mouthfeel and creaminess without adding off-flavors.
• Mixes easily into base pastes, custards and sorbets for stable results.

Is this syrup easy to work with for sugar art and decorations?

Yes — Pastry 1 Glucose is a thick, clean syrup that handles well for pulled and blown sugar, nougatine and croquembouche assemblies. Its low tendency to crystallize gives predictable stretch and shine for decorative pieces.

• Thick viscosity supports pulled sugar shaping and glossy finishes.
• Neutral taste and clear appearance preserve color and flavorings.
• Resealable 2.2 lb pail is practical for bench use and storage.

How should professionals incorporate it into their recipes?

Substitute Pastry 1 Glucose where a liquid sweetener and anti-crystallizer are required: replace part of the sucrose or invert sugar in sauces, glazes and confections. Adjust total sweetness and water content slightly when reformulating.

• Start with small replacements (5–20% of sugar weight) and test texture.
• Warm gently for easier mixing; avoid overheating to maintain clarity.
• Store sealed at room temperature to preserve consistency and hygiene.

Who is this for? Pastry 1 Glucose is intended for pastry professionals, boutique chocolatiers, ice-cream artisans and serious home bakers who want consistent, professional-grade results. If you make glazes, nougatine, croquembouche, pulled sugar decorations or artisanal frozen desserts and need a reliable anti-crystallizing, texture-enhancing liquid sweetener, this resealable 2.2 lb pail provides convenient bench-sized supply and predictable functionality.