Skip to main content

Shop

Sosa Glucose Powder 180g

$8.95 AUD

Sosa Glucose Powder 180g

$8.95 AUD

Out of stock

Glucose is made from dehydrated glucose syrup. It prevents the crystallisation of sugar in candies and gummy sweets. It provides elasticity and keeps products such as pastries, icing and truffles soft.

75 g of powdered glucose substitutes 100 g of liquid glucose.

Ingredients: Powdered glucose 33DE

Allergens: No allergens (may contain trace amounts of milk and derivatives)

 

 

Related Classes

Egg-Free Coconut Ice Cream

A refreshing egg-free coconut ice cream perfect on it’s own or as an addition to any dessert.

Kirsten Tibballs

26/05/2020

Beginner

6 mins

Yeild NA

20 mins

Chocaron

Chocolate + macaron = the chocaron! This is a recipe you won’t want to miss out with crunchy macaron to balance out the smoothness of the ganache and caramel.

Kirsten Tibballs

09/05/2018

Intermediate

28 mins

Yeild 96

2 hours

Cherry Choc-Coconut Dessert

A modern plated dessert with different applications of cherry, refreshing coconut ice cream, chocolate crumble, chocolate brownie and mousse.

Kirsten Tibballs

27/08/2019

Intermediate

33 mins

Yeild 10

3 hours

Marble Glaze

This quick and easy to make glaze creates a stunning marbled effect when poured over cakes. Let your imagination run wild creating different colour combination.

Kirsten Tibballs

13/01/2017

Beginner

15 mins

Yeild 1

15 mins

Antonio Bachour’s ‘Yogurt, Tomato & Strawberry

Follow the step by step instructions to recreate this incredible plated desert by internationally renowned pastry chef, Antonio Bachour. Honey yogurt, yogurt microwave sponge, candied tomatoes, Greek yogurt cremeux and sorbet garnished with fresh strawberries, freeze dried raspberries and micro herbs.

Antonio Bachour

06/06/2016

Intermediate

20 mins

Yeild Serves 12-15

2 hours

Sugar for Casting

Join master of his craft, Dammika Hatharasinghe, as he demonstrates how to prepare sugar for casting. – Egg free, gluten free, vegan.

Dammika Hatharasinghe

02/08/2016

Beginner

14 mins

Yeild N/A

30 mins

Coconut, Mango and Gruyere Bonbons

Jerome Landrieu challenges the norm with the sweetness of mango and coconut against the distinctively rich flavour of gruyere cheese.

Jerome Landrieu

13/09/2018

Advanced

34 mins

Yeild 40

2 hours

Sugar for Pulling with Cream of Tartar

Sugar expert, Dammika Hatharasinghe, shows you how to create coloured sugar for pulling in this easy to follow tutorial. – Egg free, gluten free, vegan.

Dammika Hatharasinghe

02/08/2016

Beginner

14 mins

Yeild N/A

30 mins

Sugar for Blowing with Tartaric Acid

Learn how to create coloured sugar for blowing in this easy-to-follow tutorial with sugar expert, Dammika Hatharasinghe. – Egg free, gluten free, vegan

Dammika Hatharasinghe

02/08/2016

Beginner

17 mins

Yeild N/A

30 mins

Strictly Necessary

These cookies are required for our website to operate and include items such as whether or not to display this pop-up box or your session when logging in to the website. These cookies cannot be disabled.

Performance

We use 3rd party services such as Google Analytics to measure the performance of our website. This helps us tailor the site content to our visitors needs.

Functional

From time to time, we may use cookies to store key pieces of information to make our site easier for you to use. Examples of this are remembering selected form options to speed up future uses of them. These cookies are not necessary for the site to work, but may enhance the browsing experience.

Targeting

We may use advertising services that include tracking beacons to allow us to target our visitors with specific adverts on other platforms such as search or social media. These cookies are not required but may improve the services we offer and promote.

Change Settings

Welcome. You can control how we use cookies and 3rd party services below

Change Settings Accept
Learn how we use cookies