DEXTROSE

Format: 650g
Code 48684
Standard code 39462
Packaging 6u
Format: 3kg
Code 41519
Standard code 37225
Packaging 2u
Format: 12,5kg
Code 50869
Standard code
Packaging 1u
Technical sugar 100% Dextrose. It is a simple sugar with lower sweetness than sucrose, widely used in gastronomy and confectionery to control crystallization, reduce the freezing point in ice creams and sorbets, and improve the texture of candies and baked goods. In addition, its high solubility makes it versatile in multiple culinary applications.
Mode of use
Dosage
6 - 15g/kg
dextrose
Characteristics:Solids 92% / PAC 172% / POD 74%.
Elaborations
Possible
Elaborations
Dextrose is ideal for the manufacture of ice cream and sorbets with creamy and stable texture, as well as high quality candies. It is also used in confectionery to control sugar crystallization and improve the shelf life of baked goods.

Frequently Asked Questions

How does Dextrose affect the texture of ice cream?
Dextrose reduces the freezing point, which contributes to a creamier and less crystallized texture.
Is it necessary to combine Dextrose with other sugars in ice cream?
Yes, for an optimal balance of sweetness and stability it is advisable to combine it with sucrose or glucose.
How is Dextrose stored correctly?
Keep in a dry and cool place, away from humidity, as it can easily agglomerate.
Does Dextrose influence the taste of the final products?
Yes, it provides a milder sweetness than sucrose, which can be useful for recipes with less cloying profiles.
Is Dextrose suitable for vegan preparations?
Yes, it is a vegetable ingredient and suitable for vegan recipes.
What is the difference between Dextrose and Glucose?
Dextrose is a crystalline form of glucose with lower humidity, while glucose is usually in liquid or syrup form.
Products
Products