Dextrose 130g – Fine powdered sugar

DEXTROSE 130g – Technical sweetening powder for pastries and ice cream

Dextrose powder 130g is an essential technical ingredient in professional kitchens and pastry, chocolate and ice-cream laboratories. Less well known than traditional caster sugar, dextrose is nevertheless a precious ally for craftsmen seeking to modulate the sweetening power of their recipes, improve the texture of their preparations or optimize the conservation of certain sensitive products.

Naturally present in many fruits, dextrose is a simple sugar, chemically identical to glucose. It is obtained by enzymatic hydrolysis of starch, generally from corn or wheat. In its present form, dextrose is a fine white powder, easy to weigh and incorporate, and perfectly soluble.

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A sugar with moderate, precise sweetening power

The main advantage of dextrose is its reduced sweetening power: around 70% of that of sucrose (common white sugar). This means it can be used to reduce the sweetness of a recipe without altering its structure. By replacing 10-25% of caster sugar with dextrose, a finer balance between sweetness, flavor and texture can be achieved. This control of taste is essential in recipes with delicate flavors (fruit, dark chocolate, citrus fruit, etc.) where excess sugar could mask the aromas.

What’s more, its rapid solubility makes it easy to incorporate into liquid or dry recipes, without prolonged dissolving time. This is a sought-after quality in precision pastry-making and ice-cream making, where texture homogeneity is crucial.

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Technical applications of dextrose

Dextrose does more than just sweeten: its functional properties make it an ingredient of choice in many culinary fields:

1. In ice cream and ice cream makers

One of its main applications is in the manufacture of ice creams and sorbets. Thanks to its anti-crystallizing effect, dextrose makes for smoother, more stable textures over time. It helps prevent the formation of ice crystals and improves mouthfeel, while enabling a softer grip and better freezer retention.

2. In pastry

Used in cookie, madeleine, sponge and cake doughs, dextrose acts as a flavor and structure modulator. It facilitates gentle caramelization, improves coloring during baking and helps retain moisture, prolonging the freshness of finished products.

3. Viennese pastries and bakery products

In leavened products such as brioches or sweet breads, dextrose can accelerate fermentation by feeding yeast more quickly. It is also less hygroscopic than conventional sugar, which can make doughs easier to work with.

4. Confectionery and chocolate

In candies, marshmallows or chocolate interiors, it enables finer, less sticky textures to be obtained, andsugar levels to be precisely adjusted. It is also useful in preparations requiring temperature-controlled baking.

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Recommended dosage and directions for use

Dextrose is used as a partial substitute for caster sugar. It is recommended to replace between 10% and 25% of the sugar in the original recipe. This substitution is made by weight, without modifying the other ingredients.

Example: For a recipe containing 200 g caster sugar, you can use 150 g caster sugar + 50 g dextrose. This mixture will reduce the sweet sensation while providing technical benefits (texture, moisture, coloring…).

Highly soluble, it can be incorporated directly into dry ingredients.

It does not crystallize easily, which facilitates smooth, homogeneous preparations.

It is heat-stable and stands up well to long cooking at moderate temperatures.

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Technical data

Product: Fine powdered dextrose monohydrate

Net weight: 130 g

Color: White

Appearance: Fine, non-agglomerating powder

Taste: Sweet, less intense than sugar

Origin: Plant-based (hydrolyzed corn or wheat starch)

Use: Food, professional or domestic use

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The benefits of dextrose in baking

Moderates the sweetness of recipes

Improves the texture of ice creams and mousses

Rapid solubility, even when cold

Partially replaces sugar without compromising structure

Contributes to coloring and preservation

Promotes faster fermentation in bakeries

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Technical sugar for masterful creations

Dextrose 130g is an indispensable ingredient for creative and professional cooking. Thanks to its specific properties and flexible use, it allows you to better control the sugar in your recipes, for both health and taste. An unobtrusive but essential tool for furthering the precision and finesse of your sweet preparations.

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FAQ

1. What is Dextrose Fine Powder?

A highly soluble white powder made from glucose derived from starch. It has a mild sweetness and allows precise dosing for pastry and ice-cream making.

2. Can caster sugar be replaced?

Yes: replace 10% to 25% of caster sugar. Dextrose improves texture, retains moisture and lightly colors baked products.

3. What are its technical advantages?

It promotes even cooking, improves moisture retention, intensifies the Maillard reaction, disperses flavors better and provides a softer texture.

4. What recipes can it be used in?

It is ideal for pastries, glazes, confectionery, ice creams, sorbets and viennoiseries for technical or professional preparations.

5. What is its relative softness and solubility?

It offers around 70% of the sweetness of sucrose and dissolves very well even when cold, giving precise control over sweetness and texture.

6. How do you measure dextrose in practice?

We recommend replacing 10% to 25% of total caster sugar. For example: for 200 g sugar, use 50 g dextrose and 150 g caster sugar.

Weight	0.13 kg
Dimensions	8 × 10 × 8 cm