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What is a sub. for starch syrup?
- Thread starter oli
- Start date
I looked it up and no one seems to know what it is or a sub. Looking at other recipes for
"glassage" one used glucose, others use sugar and pectin, and some just use sugar.
Well, they "know" what it is but not enough to sub something.
Maybe go or call a French bakery in your town and ask, or ask if they can sell you whatever it is.
Use a different recipe?
"glassage" one used glucose, others use sugar and pectin, and some just use sugar.
Well, they "know" what it is but not enough to sub something.
Maybe go or call a French bakery in your town and ask, or ask if they can sell you whatever it is.
Use a different recipe?
Oli, could it be glacage that you're working on? This fruit recipe calls for glucose
which you can buy in a cake supply store OR a pharmacy (check the diabetic section or ask the pharmacist).
You'll also need a gelatin.
Could you post your recipe? It would help to determine substitutions.
Also which nationality posted it. Foreign bakers can access ingredients that we don't use here in USA.
https://app.ckbk.com/recipe/prof83497c17s009r005/fruit-glacage
which you can buy in a cake supply store OR a pharmacy (check the diabetic section or ask the pharmacist).
You'll also need a gelatin.
Could you post your recipe? It would help to determine substitutions.
Also which nationality posted it. Foreign bakers can access ingredients that we don't use here in USA.
https://app.ckbk.com/recipe/prof83497c17s009r005/fruit-glacage
Starch syrup: take a look. . .
https://www.dictionary.com/browse/starch-syrup gives a one-word definition of "glucose".
More involved explanation: http://www.syrupmachine.com/syrup_process_technology/starch_syrup_made_of_203.html
Merriam Webster calls it https://www.merriam-webster.com/dictionary/starch%20syrup : a syrup made from starch especially : corn syrup."
And just for fun, a Wikipedia article about Mizuame, which I have never heard of, but interesting to learn of a type of sweetener: https://en.wikipedia.org/wiki/Mizuame
I am guessing it is what Marilyn mentioned: glucose (glucose syrup).
What fun!
https://www.dictionary.com/browse/starch-syrup gives a one-word definition of "glucose".
More involved explanation: http://www.syrupmachine.com/syrup_process_technology/starch_syrup_made_of_203.html
Merriam Webster calls it https://www.merriam-webster.com/dictionary/starch%20syrup : a syrup made from starch especially : corn syrup."
And just for fun, a Wikipedia article about Mizuame, which I have never heard of, but interesting to learn of a type of sweetener: https://en.wikipedia.org/wiki/Mizuame
I am guessing it is what Marilyn mentioned: glucose (glucose syrup).
What fun!
Lovely cake...that last step is puree, glucose and what looks like soaked leaf gelatin.
I'm confused on why they are saying it's apricot jam. It doesn't look anything like apricot jam and it looks everything like softened leaf gelatin. Recipes for glacage call for gelatin.
I don't know if fruit puree, glucose & jam will set up like that. Maybe that's why she says to boil, although the color is still confusing to me.
The joconde step is actually very easy. I learned to do lettering embedded in cakes by reading how-to by Gesine Bullock Prado. The manual leveling is important because it doesn't self-level.
http://www.gbakes.com/2013/06/we-people.html
I'm confused on why they are saying it's apricot jam. It doesn't look anything like apricot jam and it looks everything like softened leaf gelatin. Recipes for glacage call for gelatin.
I don't know if fruit puree, glucose & jam will set up like that. Maybe that's why she says to boil, although the color is still confusing to me.
The joconde step is actually very easy. I learned to do lettering embedded in cakes by reading how-to by Gesine Bullock Prado. The manual leveling is important because it doesn't self-level.
http://www.gbakes.com/2013/06/we-people.html