Confectionery Glucose Syrup DE38 is Belgosuc's Belgogluc glucose syrup, made from wheat starch and almost colourless, for chocolatiers who need sugar to stay smooth.

It comes in a 1kg tub for the bench or a 15kg tub for production runs.

What Does Glucose Syrup Do in Confectionery?

Used alongside sugar, glucose stops it recrystallising, so fillings and boiled sweets keep a smooth texture and stay stable for longer. At DE38, more than half of its solids are higher sugars, with dextrose at around 17%. It is flavourless, so it never competes with the chocolate or fruit around it. For more information on sugars and gelling agents click here.

How to Use Glucose Syrup DE38

Add it to a ganache to stiffen the consistency, or work it into a boiled sugar mass to hold back graining. In ice cream and gelato it controls the growth of ice crystals, for a smoother scoop straight from the freezer.

Storage and Handling

Keep the tub closed in a clean, dry place at around 20°C, and work through older tubs before newer ones. At that temperature the syrup is thick, so warm it gently if it needs to pour. Its colour can deepen the longer and warmer it is stored, which is why it is best used soon after delivery. Expect a shelf life of 12 months or more from the production date.