Powdered glucose, also called dextrose, is a key tool in the chocolatier’s belt. It helps to prevent premature crystallization of ganaches, caramels and hydrocolloids such as pâte de fruits and marshmallows. While it is not used in everything, it is worth adding to recipes to see if it enhances the stability…
Read More Sugars Part 5: Powdered Glucose in Strawberry Balsamic Pâte de Fruit Recipe
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