Processed

Glucose Powder

A tier

Glucose powder in the kitchen is usually spray-dried glucose syrup or a dextrose-rich powder used to control sweetness and crystallisation. Ice-cream makers and pâtissiers buy it to keep a ganache or a sorbet from going gritty and to cut the cloying hit of pure sucrose. It is less sweet than table sugar. Read the dextrose equivalent (DE) on the sack: a low-DE powder is more maltose and dextrin, a high-DE powder is closer to dextrose. This variety is the generic powdered glucose a pastry chef grabs; the named dextrose crystal sits beside it in the catalogue. It lumps if you leave the bag open.