Pastry Star Glucose Powder is a corn syrup solid, the dry form of glucose syrup with a dextrose equivalent of 42. It does the same work as liquid glucose in gelato, confectionery, and baking, but it weighs out and pours like a fine white powder.

Stirred into liquid it dissolves clear, with a mild sweetness that stays in the background rather than coloring or flavoring the batch. In gelato, ice cream, and sorbet it holds back the sandy grit of sugar and ice crystals so the scoop stays smooth; in caramels, candies, and fillings it keeps the finish glossy instead of grainy; in cakes, cookies, and pastries it draws in moisture for a softer crumb that stays fresh longer. Because it is dry, it can be weighed straight into a base mix or dry blend where a sticky syrup would be awkward to measure or would add unwanted water.

For wholesale customers, this product is available in bulk discounts.