Dextrose, 200 g

Dextrose, 200 g

Whether it's creamy ice cream for a Sunday afternoon in the garden, a refreshing fruit sorbet for your next garden party, or a fluffy braided loaf for a family brunch: dextrose, also known as grape sugar or glucose powder, is the fine ingredient that puts the finishing touch on occasions like these. The pure powder dissolves quickly and can be weighed precisely, so you can control the texture of your creations exactly as you want.

Creamy ice cream for hot summer days

Dextrose really shows its strengths in homemade ice cream: it lowers the freezing point of your mixture more effectively than regular sugar, preventing large ice crystals from forming. This keeps your ice cream smooth and creamy straight from the freezer, rather than hard and brittle.

Delicate sweetness for desserts and baked goods

With a sweetening power of around 70 percent compared to household sugar, dextrose provides a milder sweetness and lets the flavours of fruit and chocolate come through more clearly. In creams, mousses, and dessert fillings, you can use it to regulate sweetness without weighing down the texture, and in yeast doughs, biscuits, and Meringues it promotes a beautiful browning.

Easy dosing for foolproof recipes

Because dextrose comes as a dry powder, you can weigh it out with great precision and work it effortlessly into both warm and cold preparations. In many recipes, you replace between 10 and 20 percent of the total sugar quantity with dextrose to improve the texture without throwing the flavour off balance.

What is dextrose suitable for in baking and patisserie?

Dextrose is ideal for ice cream and sorbets, where it creates a creamy texture, as well as for yeast doughs, biscuits, and Meringues where faster browning is desirable. In creams, mousses, and dessert fillings it regulates sweetness without weighing down the preparation, and allows fruit and chocolate flavours to come through more clearly.

Store dextrose in a dry, well-sealed container at room temperature, protected from moisture, so the fine powder stays free-flowing and doesn't clump.

With this fine ingredient, you'll create ice cream that melts gently on the tongue even on the hottest day, and every dessert gets exactly the sweetness it deserves.