McCall's
McCall's glucose is a thick, sweet syrup available in 5 kg containers for commercial food production and foodservice operations. This viscous liquid sweetener is derived from corn starch and serves multiple functional purposes in baking, confectionery, and food manufacturing. Available for delivery across Canada.
Bakeries, confectionery manufacturers, restaurants, and food production facilities use glucose syrup for its functional properties in various culinary applications. The product serves both sweetening and technical functions in food preparation.
Typical users include:
McCall's glucose is a corn syrup derivative processed to specific viscosity and sugar composition standards for commercial food use.
Physical characteristics:
Functional properties in food production:
The 5 kg container provides a bulk quantity suitable for commercial operations while remaining manageable for handling and storage.
Glucose syrup serves multiple functions across various food preparation applications:
Baking applications:
Confectionery applications:
Frozen dessert applications:
Other commercial uses:
Proper storage maintains glucose quality and usability:
Handling considerations:
Businesses using glucose in commercial quantities should account for several practical factors:
Usage calculation: Estimate consumption based on production volume and recipe requirements
Recipe formulation: Glucose typically comprises 5-30% of total sugar content in recipes, varying by application
Temperature management: Warming glucose improves pourability and measurement accuracy
Measurement protocols: Weigh rather than measure by volume for precision in commercial recipes
Cost management: Track usage patterns to establish reorder points and production costs
Substitution considerations: Glucose functions differently than other sweeteners; recipe adjustment required if substituting
Staff training: Ensure production teams understand proper handling, measurement, and application techniques
Understanding distinctions between sweeteners helps in product selection:
Glucose syrup characteristics:
Corn syrup (light) characteristics:
Invert sugar characteristics:
Honey characteristics:
Some operations stock multiple sweeteners to address different recipe requirements and functional needs.
Glucose serves specific technical purposes beyond sweetening:
Anti-crystallization:
Moisture retention:
Texture modification:
Freezing point depression:
1. Can I substitute corn syrup for glucose in recipes?
Light corn syrup can sometimes substitute for glucose, though composition differences may affect results. Glucose has specific technical properties in crystallization control. Recipe testing is recommended when substituting.
2. How much glucose should I use in recipes?
Usage depends on the specific application. In candy making, glucose might represent 20-40% of total sugar. In baked goods, 5-15% of flour weight. Follow tested recipes or formulations for your specific products.
3. Does glucose need to be refrigerated?
Refrigeration is not required. Store at room temperature in a sealed container. Cold temperatures make the product more viscous and difficult to pour. Warming makes handling easier.
4. What is the shelf life of glucose?
When stored properly in sealed containers at room temperature, glucose has an extended shelf life. Check product labeling for specific shelf life information. Properly rotated inventory prevents quality degradation.
5. Can glucose be heated?
Yes, glucose is commonly heated in candy making and cooking applications. It withstands high temperatures without breaking down. Use appropriate cooking equipment and follow recipe temperature guidelines.
6. Is glucose the same as glucose powder?
No, glucose syrup and glucose powder (dextrose) are different products. This is liquid glucose syrup. Glucose powder is crystalline and has different functional properties and applications.
7. Why use glucose instead of regular sugar?
Glucose serves technical functions beyond sweetening, including preventing crystallization, retaining moisture, and modifying texture. These properties are valuable in professional confectionery and baking.
8. How do I measure glucose accurately?
Weigh glucose for accuracy in commercial recipes. If measuring by volume, lightly oil measuring cups or spray with non-stick spray to facilitate release. Warming makes pouring and measuring easier.
9. Can glucose be used in savory applications?
While primarily used in sweet applications, glucose can be used in some savory contexts like glazes, sauces, or marinades where its functional properties are beneficial. Usage is less common than in desserts.
10. What causes glucose to become cloudy or grainy?
Crystallization can occur with temperature fluctuations or contamination. Warming and stirring typically resolves cloudiness. Grainy texture suggests sugar crystallization; gentle heating usually dissolves crystals.
Businesses purchasing McCall's glucose in 5 kg containers should evaluate production volume, recipe requirements, and storage capacity. The bulk format works for commercial bakeries, confectionery operations, and food manufacturers with regular glucose usage. Establishing proper storage protocols, measurement standards, and staff training on handling techniques helps maintain product quality and operational efficiency across Canadian foodservice and food production operations.
Prices displayed on the website are valid for online purchases only. Please see your local cash and carry for in-store pricing.
Please allow for 1 day delay in delivery.
Refunds are processed on Friday of each week. In case you need a refund sooner, please Contact Us.
Frozen products are delivered at a cooler temperature.
Free bulk local delivery is available on orders as low as $550 (pre-tax, selected cities)
Please note, additional delivery charges may be required based on accessibility of your location, proximity of your location to our delivery routes, nature of your order. We will notify you if additional charges apply before your delivery.
