Dextrose Monohydrate, a monosaccharide resulting from the processing of corn starch through enzymatic hydrolysis followed by purification, concentration, crystallization and dehydration. It dissolves without any problem in cold and lukewarm water.
Features
Dextrose promotes leavening coupled with brewer’s yeast, browning and preservation of baked goods. The use in the preparation of ice creams increases the anti-freezing power of the mixture and lowers the degree of sweetness, in fact it has a sweetening power of about 70% compared to sugar. Thanks to its high solubility it is also used in creams, puddings, sauces, juices, and many other preparations.
How to use
Dextrose is used in many preparations such as desserts, baked goods, pancakes and ice cream due to the different crystallization capacity compared to sugar. In fact, dextrose lowers the freezing point almost double compared to sucrose and therefore in the preparation of ice creams it should be used at most around 20% to replace the same sugar.
Dextrose provides softness for the fondant glaze. A drink prepared with dextrose provides a very effective energy supply that makes it ideal to be consumed before or after a physical workout and is used by athletes to help muscles repair and recover after exercise.
Method of conservation
12 months; Product to be kept in a cool and dry place.
Available formats
- Dextrose monohydrate in 10 kg bags on 80 × 120 pallet of 840 kg
- Dextrose monohydrate in 25 kg bags on 80 × 120 or 100 × 120 pallet of 1000 kg
Daila srl, in addition to being one of the leaders in the sector for the production and sale of sugar grains of different granulometry and icing sugar in different formats, presents in its wide range of articles multiple sugar substitute products such as isomalt, maltitol dextrose monohydrate, anhydrous dextrose and much more.
