Glucose Powder is a corn syrup solid from Pastry Star, the dry form of glucose syrup at approximately 42 DE.

It dissolves to a clear, neutral sweetness that stays in the background, doing its work without coloring or flavoring the batch. In gelato, ice cream, and sorbet it smooths the texture and holds back the grit of crystallization; in caramels, candies, and fillings it keeps the finish glossy rather than sandy; in cakes, cookies, and pastries it draws in moisture for a softer, longer keeping crumb. The powder form folds straight into a dry mix where pouring a sticky syrup would be awkward or throw off the balance.