Glucose
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Glucose
An important ingredient in ganache for texture and stability
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Glucose is a natural simple sugar widely used in liquid form in patisserie. In ganache, it plays a crucial role by preventing sugar crystals from forming during preparation. This keeps the ganache smooth and even. Glucose also has a stabilising effect: it helps emulsify the cream and chocolate, producing a silky texture. Another advantage is that glucose is less sweet than ordinary sugar, so it does not overpower the flavours of the other ingredients. It is often added in small quantities, specifically to create texture and balance in pralines and other refined desserts.
In brief – Less sweet than ordinary sugar (sucrose) – Prevents crystallisation in confectionery, providing stability and a smooth structure.