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Hi there, I'm Jarvis! I see you're looking at the Commercial Glucose Syrup | Baking Ingredient | 325g Tub | PME Essentials HU296. How can I help you with the technical specs or suitability for your business today?

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Commercial Glucose Syrup | Baking Ingredient | 325g Tub | PME Essentials HU296

SKU: HU296
£5.94 / exc vat
£7.13/ inc vat
  • Professional Grade Formula
  • Controls Sugar Crystals
  • Enhances Texture
  • Improves Moisture Retention

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Here's a proper kitchen essential for anyone serious about their sweets. This isn't your average supermarket syrup; it's a professional-grade glucose syrup from PME Essentials, designed to give your creations that polished, expert finish. From silky-smooth ice cream to perfectly chewy caramels and  glossy frostings, this is the secret ingredient that top bakers and  confectioners rely on for flawless results, every single time.

Perfect for artisan bakeries, bustling patisseries, dessert parlours, and  even ambitious home bakers, this commercial glucose syrup tub provides the consistency and  quality you need. Its primary job is to control sugar crystallisation, which means no more grainy textures in your frozen desserts or unwanted crunch in your confectionery. It also adds chewiness, improves texture, and  helps keep baked goods moist and  fresh for longer.

Packed in a convenient 325g screw-top tub for easy storage and  precise measuring, it’s a must-have for elevating your recipes. If you're looking to achieve that professional edge in your cakes, jams, and  desserts, this is the ingredient that will make all the difference. Get ready for smoother, glossier, and  more delicious results.

Key Features and  Benefits

  • Professional Grade Formula: Achieve consistent, reliable results in every single batch.
  • Controls Sugar Crystals: Keeps ice creams and  sorbets perfectly smooth and  creamy.
  • Enhances Texture: Adds a satisfying chewiness to confectionery and  sweets.
  • Improves Moisture Retention: Helps cakes and  baked goods stay fresher for longer.
  • Adds a Stable Gloss: Gives icings, glazes, and  sauces a beautiful, professional sheen.
  • Highly Versatile: An essential bakery ingredient for cakes, desserts, and  jams.
  • Convenient 325g Tub: Easy to store, seal, and  measure for any recipe.
  • PME Essentials Brand: Trust in a leading name for quality cake-making supplies.

Technical Specifications

  • Brand: PME Essentials
  • SKU: HU296
  • Product Type: Commercial Glucose Syrup
  • Net Weight: 325g
  • Shipped Weight: 0.36kg
  • Packaging: Resealable screw-top plastic tub
  • Primary Function: Controls sugar crystallisation, adds moisture and  texture.
  • Dietary: Suitable for Vegetarians

Expert Review and  Insights

For any professional kitchen, consistency is king, and  that's precisely what PME's glucose syrup delivers. It’s a workhorse ingredient that solves common texture problems before they start. It handles beautifully, incorporating smoothly without fuss, and  the results speak for themselves—especially in patisserie work where a flawless finish is non-negotiable. A staple for a reason.

Sophie Brooks – Chef Tools Expert View Profile →

  • Pro: Its anti-crystallisation properties are top-notch for super-smooth sorbets and  fondants.
  • Con: The screw-top lid can get a bit sticky after repeated use.

Case Study: Real Business, Real Results

The Copper Kettle Bakery in Canterbury was struggling to get a consistent texture in their signature salted caramel sauce, with batches occasionally turning grainy overnight. They switched from a generic catering syrup to the PME Essentials HU296 Glucose Syrup to see if it would stabilise their recipe.

"It completely sorted out our texture issues. The sauce is now silky smooth every single time, and  it holds its gloss for days. Our customers have noticed the improved quality, and  it's one less thing for us to worry about during a busy service."

David Chen – Head Baker

The bakery eliminated product waste from grainy batches, improving their profit margin on all caramel-based items by an estimated 15%.

Installation and  Maintenance Guide

Storing and  First Use

  • Upon delivery, check the seal on the tub is intact before first use.
  • Store in a cool, dry place like a pantry or cupboard, away from direct sunlight and  heat sources.
  • For easier pouring, you can gently warm the tub by standing it in a bowl of warm (not hot) water for a few minutes.
  • Always use a clean, dry spoon or spatula to scoop out the syrup to avoid introducing moisture.

Keeping It Fresh

  • Always wipe the rim of the tub clean before screwing the lid back on to prevent it from sticking.
  • Ensure the lid is screwed on tightly after each use to keep air and  moisture out.
  • Keep an eye on the best-before date, although it has a long shelf life when stored correctly.
  • Do not refrigerate, as this can cause it to become extremely hard and  difficult to use.

Buying Guide: Choosing the Right Baking Sugars & Syrups

Not sure which sweet solution fits your recipe? Here’s a quick guide to help you pick the perfect product for your professional kitchen.

Glucose Syrup vs. Corn Syrup

While similar, glucose syrup is the professional's choice for its neutral flavour and  superior ability to prevent crystallisation in fine patisserie and  sugar work.

For Frozen Desserts

Always opt for a liquid glucose like this one. It lowers the freezing point and  interferes with ice crystal formation, ensuring a scoopable, smooth texture straight from the freezer.

For Confectionery

A stable glucose syrup is non-negotiable for sweets. It controls texture, provides the desired 'chew', and  prevents stickiness or graininess in items like caramel, fudge, and  marshmallows.

For Glazes and  Icing

Using glucose syrup adds elasticity and  a brilliant shine to fondant and  glazes that you just can't achieve with powdered sugar and  water alone. It also prevents cracking.

Consider the Pack Size

This 325g tub is perfect for small to medium-sized operations or for testing recipes. For high-volume production, you might consider larger bulk containers.

See all Cocktail & Coffee Syrups

Frequently Asked Questions

Q: Is this glucose syrup the same as corn syrup?

A: They are very similar, but not identical. Glucose syrup is considered the standard in professional European baking and  patisserie for its consistent performance and  neutral taste. This product is a classic glucose syrup.

Q: Can I use this for making fondant icing from scratch?

A: Absolutely. It's a key ingredient for making pliable, smooth rolled fondant, as it provides elasticity and  prevents it from drying out and  cracking.

Q: Is this product gluten-free?

A: Glucose syrup is generally derived from corn or wheat. While the manufacturing process typically removes gluten proteins, it's best to check the manufacturer's specific allergen declarations if you have a severe allergy.

Q: How should I store the tub once opened?

A: Store it in a cool, dark, and  dry place with the lid screwed on tightly. Do not refrigerate, as it will become too hard to use.

Q: What is the main purpose of adding glucose syrup to jam?

A: In jam making, it helps prevent the sugar from crystallising as the jam cools, ensuring a smooth, clear set rather than a sugary or grainy one.

Q: Will this alter the flavour of my recipes?

A: No, PME glucose syrup is prized for its clean, neutral flavour profile. It adds sweetness and  texture without imparting any other taste.

Q: My syrup has gone hard. What should I do?

A: Simply stand the sealed tub in a bowl of warm water for 5-10 minutes. This will soften it and  make it easy to pour and  measure again.

Q: Is it suitable for making hard candies?

A: Yes, it helps control the sugar crystallisation which is crucial for achieving a clear, non-grainy finish in hard candies and  lollipops.

What Customers Are Saying

"A brilliant, reliable glucose syrup. I use it for my mirror glazes and  it gives a perfect, professional finish every time. The tub size is spot on, too."

Maria Evans – The Cake Box, Bristol

"This stuff is magic for my homemade gelato. Keeps it so much smoother than using sugar alone. No more ice crystals!"

Leo Fisher – Pop's Gelato, Brighton

"A proper bakery ingredient glucose syrup. We use it in our flapjacks and  other traybakes to get that perfect chewy texture. Can't be without it."

Susan Clarke – Caffe & Co, Manchester

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The PME Promise: Consistency in Every Tub

In the world of professional baking and  patisserie, 'close enough' doesn't cut it. PME has built its reputation over decades by understanding this simple truth. When you use a PME Essentials product like this commercial glucose syrup tub, you're not just buying an ingredient; you're investing in predictability. Every tub delivers the same viscosity, the same neutral flavour, and  the same high performance in controlling crystallisation. This means your signature recipes will be identical from one batch to the next, protecting your brand's reputation and  delighting your customers every time. It’s this unwavering commitment to quality and  consistency that makes PME a trusted partner in professional kitchens across the UK, reducing product waste and  removing the guesswork from your craft.

Explore more from PME

Why Controlling Sugar Crystals is a Baker's Best Friend

Ever wondered why homemade ice cream sometimes gets icy or why fudge can feel grainy? It's all down to sugar crystals. When making sweets, especially things that are frozen or have a high sugar content, the sugar molecules want to bunch together and  form large, crunchy crystals. Glucose syrup is the peacemaker in your recipe.

Think of it like this: the glucose molecules are a different shape and  size to regular sugar molecules. By adding glucose syrup, you're essentially putting obstacles in the way, preventing the sugar molecules from organising themselves into those large, unwanted crystals. This forces them to stay as tiny, undetectable crystals, which results in a perfectly smooth, silky texture. It's the science behind that professionally smooth sorbet, chewy caramel, and  flawless fondant icing.

Who Should Buy This?

  • Artisan Bakeries: Perfect for creating professional cake making glucose syrup recipes with consistent texture and  moisture.
  • Dessert Parlours & Gelaterias: The key to producing incredibly smooth, non-icy ice creams, gelato, and  sorbets.
  • Professional Confectioners: Essential for making stable, chewy caramels, fudges, and  other handmade sweets.
  • Patisserie Kitchens: A must-have glucose syrup for patisserie, ideal for flawless glazes, mousses, and  delicate sugar work.
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