Glucose DE 42 Powder is about 40-45% as sweet as sucrose (table sugar). It has a dextrose equivalent (DE) of 42. Glucose DE 42 resists crystallization significantly better than sucrose or higher DE glucose. To reconstitute Glucose DE 42 powder into Glucose DE 42 Syrup, use a ratio of 80.5% powder to 19.5% water by weight. Whisk constantly over low heat until dissolved, do not bring to a boil.
Note that this ratio is very important to getting the correct anti-crystallization properties and we strongly recommend using weight measurements only when creating glucose syrup
In the candy-making process unwanted crystallization can ruin ...
Hard candies are a cinch with the proper tools and a few helpf...
Always save room for dessert, that's our motto anyway. No matt...
Plant-based ice cream CAN have the same creamy rich taste as t...
