Dextrose 1kg Louis François

Presented as a finely crystalline white powder, dextrose has a slightly sweet flavor. Its strong reducing power makes it a valuable ingredient for controlling Maillard reactions, improving the color of cooked products, and extending their freshness.

What is the purpose of dextrose in pastry making?

Dextrose is used to improve many characteristics of preparations.

It allows, in particular, to:

• improve the colouring of biscuits and pastries;
• promote the fermentation of leavened doughs;
• prolong the moistness of cakes;
• limit sugar crystallization;
• enhance the aromas of fruity preparations;
• improve the texture of ice creams and sorbets;
• balance the sweetness of a recipe.

Thanks to its low sweetening power (approximately 70% of that of sucrose), it also allows for the addition of dry matter without making a preparation excessively sweet.

Why use dextrose in ice cream and sorbet?

In ice cream making, dextrose is an essential ingredient.

It lowers the freezing point , which limits the formation of large ice crystals and allows for the production of ice cream:

• more flexible;
• creamier;
• easier to serve;
• more stable during storage.

This is why it is very often associated with sucrose, atomized glucose or invert sugar in professional ice cream and sorbet recipes.

What is the difference between dextrose, glucose and sucrose?

These three sugars have very different properties.

Sucrose is classic white sugar. Its main role is to provide sweetness.

Dextrose is crystallized glucose . It is less sweet than sucrose but has a strong reducing power. It promotes coloring, improves fermentation, retains moisture, and effectively affects the texture of ice cream.

Atomized glucose (or dehydrated glucose) is composed of various sugars derived from the hydrolysis of starch. It is primarily used to limit sugar recrystallization, improve the texture of confectionery, and add body to preparations.

These ingredients are often complementary rather than competitive in professional recipes.

Uses of dextrose

Louis François Dextrose is particularly recommended for:

• artisanal ice cream;
• sorbets;
• pastries;
• the brioches;
• the biscuits;
• madeleines;
• confectionery;
• fruit jellies;
• tablecloths;
• candying syrups;
• drinks.

It is also directly assimilated by yeasts, which improves the fermentation of leavened doughs.

Usage tips

Dextrose is incorporated directly into preparations as a partial replacement for sugar, depending on the desired properties.

The generally recommended dosages are:

• Biscuits, pastries, confectionery: approximately 5% of the revenue.
• Ice creams and sorbets: 3 to 5% of the preparation.

Features

• Food-grade dextrose
• Obtained from corn starch
• Low sweetening power
• Improves the coloring of pastries
• Promotes the fermentation of leavened doughs
• Limits sugar crystallization
• Lowers the freezing point of ice cream
• Ideal for pastry, ice cream and confectionery
• Weight: 1 kg
• Brand: Louis François

Conservation :
Store in its closed packaging, away from moisture and heat.