How Much Sugar?

Cooking with Dextrose

  • 19 Dec 2011 8:43 AM
    Message # 777115
    Found this brief article on cooking with dextrose, and working out how much to use instead of sugar.
    Article from

    Dextrose is another name for glucose. When the body digests processed sugar, it converts it to glucose, a natural sugar found in fruits and starches. Commercial bakers and confectioners often replace white sugar with dextrose, which is about 30 percent less sweet than sugar. Because the body doesn't need to digest dextrose before using it, foods that use dextrose affect the bloodstream more quickly than foods that use white sugar. Aside from the difference in sweetness, dextrose behaves like sugar in cooking and baking.

    Step 1

    Divide the amount of sugar in the recipe by 0.7 to determine how much dextrose will have equal sweetness. For example, if the recipe specifies 2 cups of sugar, divide 2 by 0.7 to get 2.85 cups of dextrose.

    Step 2

    Mix the dextrose with the other ingredients as the recipe dictates. Bake the item as usual.

    Step 3

    Replace sugar with equal amounts of dextrose to adjust the level of sweetness of the recipe. This is a simple way to alter a recipe without needing to change the other ingredients. You can bake a less-sweet item without changing the volume of flour, butter or baking soda.

    Hope this is useful? Any more to add, go on.

  • 20 Dec 2011 4:20 PM
    Reply # 778260 on 777115
    Great info you found there, Tony.

    Happy Christmas


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