Sciroppo di Glucosio in Polvere 21DE SaporePuro

SaporePuro 21DE Powdered Glucose Syrup is a natural sweetener obtained through starch hydrolysis, essential in ice cream making, pastry, and modern cuisine. With a dextrose content of 21DE, it offers balanced sweetness and high antifreeze capacity, ensuring a smooth, velvety, and stable texture in preparations.

Compared with sucrose, it has 30% lower sweetening power, making it possible to balance flavor and structure without excessive sweetness. It is also highly soluble, stable during cooking, and easy to measure, making it ideal for both professionals and cooking enthusiasts.

⚙️ Main uses

21DE Powdered Glucose Syrup is not only a sweetener, but also a technological improver that enhances texture and stability:

• In ice cream making, it lowers the freezing point, limits ice crystal formation, and gives ice cream, sorbets, and semifreddos a creamy texture.

• In pastry making, it promotes browning in pound cakes and cakes, reduces glaze crystallization, and enables the creation of fondant and complex decorations in combination with CMC, agar-agar, or gelatin.

• In traditional cooking, it sweetens jams, preserves, and beverages, also acting as a natural preservative.

• In mixology, it is used to prepare liquid sugar and fruit in syrup.

• In molecular cuisine, it is the key ingredient in “fried without frying,” an innovative technique that makes it possible to fry without oil, producing a crispy exterior and a soft interior.

📌 Technical information

21DE Powdered Glucose Syrup appears as a white powder that is highly soluble in water and obtained through starch hydrolysis. Its low percentage of polysaccharides makes it ideal for all preparations where it is necessary to increase antifreeze capacity without excessive sweetness. It is easy to work with, stable at both high and low temperatures, and can be transformed into syrup simply by mixing 3 parts water with 7 parts powdered glucose, or by adding 20% water based on the weight of the powder.

🍦 Recipe: Homemade vanilla ice cream

Ingredients:

• 500 ml whole milk

• 200 ml fresh cream

• 150 g sugar

• 50 g 21DE powdered glucose syrup

• 1 vanilla pod (or extract)

• 5 g SaporePuro Neutro 5cf

Method:

1. In a saucepan, combine the milk, cream, sugar, and glucose, then heat until completely dissolved.

2. Add the vanilla seeds and bring to a boil.

3. Allow to cool, pour into the ice cream maker, and churn.

4. Store in the freezer for at least one hour before serving.

THE IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT