What is the difference between The Sugar Breakup Dextrose, brewer’s dextrose and glucose powder used by weightlifters?
There’s some key differences between our Dextrose and others:
The Sugar Breakup Dextrose is for cooking & baking
After extensive testing we selected the best dextrose for cooking & baking. The Sugar Breakup Dextrose tastes great & gives consistent results in cooking especially in recipes that are designed for dextrose. Find more than 80(!) free recipes using our Dextrose & Organic Golden Rice Malt Syrup here.
The Sugar Breakup Dextrose is from one manufacturer
Some brewers combine dextrose from different manufacturers so there can be inconsistencies in the bags and between bags. Fine for brewing, not for baking.
Can be used in your cooking straight from the bag
Glucose powder used by weightlifters is often granulated so needs to be refined in a blender to be used in cooking. Our dextrose is the perfect consistency to cook with straight from the bag, no refining required.
How to convert a sugar recipe to be sugar free
Here’s some tips that will make converting your traditional sugar recipes into fructose free easy.
One cup of sugar means one cup of Dextrose
Weight matters 250g of Sugar = 180g of The Sugar Breakup Dextrose
The Sugar Breakup Dextrose is lighter than sugar. A cup of sugar weighs approximately 250g, a cup of The Sugar Breakup Dextrose weighs approximately 180g. So if a recipe is done by weight not cups then multiple the sugar weight by 0.72. For example:
125g of sugar = 90g of Dextrose
60g of sugar = 43g of Dextrose
Add more liquid
Dextrose soaks up more fluid then sugar so you may need to add a little more of the liquid ingredients. Eg: if the recipe recommends 125g of butter increase this to 140g
Use large eggs
Always use large eggs when cooking with Dextrose.
Turn the oven temperature down
In cakes dextrose can cook faster than sugar so we recommend you turn the oven down 10C from the sugar recipe temperature. Eg: If the sugar recipe says 180C, then turn the oven down to 170C and keep an eye on your cake as you approach the anticipated cook time.
Double line with baking paper
For best results double line your cake and biscuit tins with non-stick paper.