A confectionery glucose syrup from Pastry 1, a line of professional bakery and pastry staples distributed by Pike Global Foods. It is a thick, clear syrup, a product of Italy, packed in a resealable 2.2 lb pail. The supplier lists a dextrose equivalent (DE) rating of 45 to 49 and about 80 Brix.

Glucose syrup is used in pastry and confectionery work to control crystallization when sugar is cooked, which is why it appears in pulled and blown sugar, nougatine, croquembouche, caramel and similar sugar work. In frozen desserts it is used to adjust sweetness, freezing point and body. It is less sweet than granulated sugar and heavier-bodied than standard corn syrup, so formulas normally call for it by weight rather than by volume. Store the pail closed in a dry place at ordinary room temperature; the syrup pours more easily when warmed gently.