Dextrose is a fine white sugar from Pastry Star, made by breaking starch down into a single, quick dissolving sugar.

It carries about three quarters the sweetness of sucrose, so it tunes the sweetness of a recipe without taking it over. In gelato, ice cream, and sorbet it keeps the texture smooth and holds graininess in check; in syrups, glazes, and icings it guards against a sandy crystallized finish; in cakes, cookies, and pastries it locks in moisture for a soft, tender crumb and helps the bake keep its color. It dissolves fast and clean, with no flavor of its own to get in the way.