What is dextrose?Dextrose is a natural sugar that is chemically identical to glucose. It is extracted from corn or wheat and is less sweet than regular sugar (sucrose). In patisserie, it is often used as a subtle sweetener, but it also has unique properties that make it ideal for specific applications in ganache and other products. Dextrose is usually in powder form, while glucose is usually available in liquid form.Typical use:Dextrose is widely used in ice cream, confectionery, pastries and ganaches. It plays an important role in improving the texture and extending the shelf life of products. Because of its lower sweetness, it is also suitable for recipes where the natural flavor of other ingredients, such as chocolate, should be the focus. Why is dextrose used?
- Lower sweetness: With only 70% of the sweetness of regular sugar, dextrose keeps the balance in recipes where less sweetness is desired.
- Moisture retention: It attracts moisture and helps keep products fresh and soft longer, which is especially important with ganaches and other moist fillings.
- Promotes stability: Dextrose helps prevent crystallization, giving ganaches a smooth, creamy texture.
- Flavor enhancer: It enhances the natural flavors of chocolate, fruit or other ingredients without standing out itself.
