Just curious if anyone here incorporates liquid glucose into their pastry repertoire? I'm talking 100% from wheat liquid glucose, not corn syrup. Just to catch you guys up I am a sous chef, not a pastry chef. I'm wondering because from my understanding it's properties are quite different from granulated sugar, keeps baked goods moister and gives glazes better shine etc. I oddly can't find much info about it online or even many recipes that include it. Is there a way to substitute liquid glucose for granulated sugar (or a portion I imagine is a more appropriate choice)? How and where are you guys using it?