Truly a miracle ingredient, Dextrose serves many purposes in the pastry chef’s kitchen.
Most commonly used for its moisture retention properties, Dextrose also helps prevent crystallization in candy making. A must-have for so many of your favorite baked goods and recipes; you’ll love having this sugar alternative on hand. Best in baking; use Dextrose in everything from biscuits, breads, rolls, and cakes to cookies, crackers, doughnuts and frostings.
Slightly less sweet than regular sugar, Dextrose is the ideal alternative when you’re trying to add subtle sweetness to a recipe. With a texture like coars confectioner’s sugar you can substitute Dextrose for Sucrose (sugar) by multiplying the weight of the sugar in a recipe by 0.7.
Also an excellent substitute for powdered sugar in frostings and icing recipes where you can use it on a 1to1 basis.