About Glucose Syrup

Louis Francois Glucose Syrup 40DE is a clear, viscous syrup made from wheat or corn starch through light enzymatic hydrolysis. With a dextrose equivalent (DE) of 40, it offers mild sweetness, strong anti-crystallization properties, and excellent moisture retention — perfect for professional pastry, confectionery, and baking applications.

This syrup is thicker and less sweet than a typical 43DE glucose syrup, making it especially useful when you want more structure and better water-binding, such as in caramels, ganaches, cereal bars, or slow-cooked sugar work. If you're looking for a more fluid syrup with slightly more sweetness, a 43DE glucose syrup may suit better — but when stability, chewiness, and long-lasting texture are your goals, 40DE is the ideal choice.

Use:

How to Use:

• Use as a sweetener, binder, or texture stabilizer

• Can be cooked, baked, or used cold

• Mix directly into sugar-based confections, pastry doughs, fillings, or coatings

Recommended Dosage:

Application:

• Candies & sugar confections – Reduces crystallization and keeps texture smooth

• Chocolate truffles & caramels – Enhances shelf life and prevents grainy texture

• Cereal bars & nougats – Binds ingredients while keeping chewiness

• Bakery glazes & toppings – Adds sheen and improves consistency

• Aroma support – Enhances mouthfeel and carries flavour better in low-sugar formulations

Observations:

• Clear, slightly yellow, paste-like syrup

• Mildly sweet taste

• Anti-foam agent included for ease of use

• Highly viscous and stable

• Excellent for both artisan and industrial applications

Elaborations:

• Salted caramel filling with a smooth, silky texture

• Chocolate-coated cereal bars that stay soft and cohesive

• Nougatine with lasting shine and crunch

• Mirror glazes for entremets or petit gâteaux with perfect clarity

Understanding DE (Dextrose Equivalent):

• DE value measures how much starch has been broken down into sugar

• A DE of 40 indicates less sweetness and more body compared to higher-DE syrups

• Lower-DE syrups (like this one) offer:

  • Strong anti-crystallization

  • Better moisture retention

  • Denser, more stable textures

• This makes 40DE a great fit for recipes that need structure without excess sweetness

Differences from Similar Products:

• Compared to other glucose syrups on the market, Louis Francois 40DE syrup provides greater consistency and stability, especially in long-cooked applications like toffee or ganache

• Many competitor brands vary in viscosity and sugar breakdown, which can impact recipe performance — Louis Francois guarantees precise DE and functional reliability

• The anti-foaming agent also helps reduce air pockets in candies and toppings, creating a smoother finish

Origin:

Made from food-grade wheat or corn starch.

Maison Louis Francois: A Legacy of Culinary Innovation

Since 1914, Maison Louis Francois has been a trusted partner for chefs and food artisans around the world. Their Glucose Syrup 40DE is a staple for professionals who demand precision, functionality, and clean performance — from glossy glazes to smooth caramels and perfectly chewy confections.