Sosa Glucose Powder 500g

Glucose Powder

Sosa Glucose Powder 500g, also known as dextrose, is a fine powdered glucose syrup used in baking and confectionery when you want smoother textures and more reliable results. It is especially useful in sweets and chocolate work because it helps keep sugars from turning grainy, so fudges stay creamy, caramels stay glossy, and ganache keeps a clean, soft bite. In pastries it helps hold onto moisture, which is handy when you want bakes to stay soft and pliable rather than drying out quickly. It is also a popular ingredient for ice cream and frozen desserts, where it supports a smoother finish and helps reduce that icy crunch that can appear after freezing.

Key Features:

• Helps prevent sugar crystallisation for smoother confectionery.
• Supports moisture retention in baked goods for softer texture.
• Useful in frozen desserts to help limit ice crystal formation.
• Can be incorporated into hot or cold preparations.
• Powdered alternative to liquid glucose with a simple substitution method.
• Dosage quantum satis to suit your recipe.
• Size: 500g

Recipe Inspiration:

• Make a dark chocolate truffle ganache that stays smooth and easy to pipe, then roll in cocoa or crushed nuts.
• Cook a batch of vanilla fudge with a creamy bite, using glucose powder to help keep the texture fine rather than grainy.
• Stir into royal icing or fondant style glazes for neater, more stable finishes on biscuits, doughnuts and traybakes.
• Use it in homemade ice cream, especially chocolate, coffee or salted caramel, for a smoother scoop and a more consistent texture.

What does 33 DE mean on glucose powder?

DE stands for dextrose equivalent and it tells you how broken down the glucose is compared with pure dextrose. A 33 DE glucose powder sits in a useful middle ground for confectionery and ice cream work because it contributes solids and texture without tasting sharply sweet.

How do I replace liquid glucose with glucose powder?

A practical guide is to use three parts powdered glucose for four parts liquid glucose by weight. That means seventy five grams of glucose powder replaces one hundred grams of liquid glucose, then you simply mix it into the recipe as you would your other sugars.

Why do chocolatiers add glucose to ganache and fillings?

Glucose helps manage how sugars behave as the filling sets, which can improve smoothness and reduce the chance of a gritty texture developing over time. It can also help you achieve a softer, more workable consistency for piping, enrobing and cutting.

Ingredients:

100% Powdered glucose 33DE.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.