The Silent Architect of Plasticity: Discover Glucose
Want to achieve perfectly creamy and plastic gelato that isn't overly sweet? The secret lies in glucose (dextrose)—a sugar with lower sweetness but immense power in fighting ice crystals. This article is the key to understanding how this ingredient builds the perfect gelato structure.
In every gelato master's arsenal, alongside classic sucrose, stands its incredibly important partner: glucose, more commonly known to us in its powdered form as dextrose. This isn't just "another sugar." It's a precision tool for sculpting texture. This article is an excellent introduction to understanding why this ingredient is so crucial in modern craftsmanship.
The text explains that glucose is a simple sugar with two remarkable properties. First, its sweetness is significantly lower than that of sucrose (about 70-80%). This means we can add more of it to build dry matter without creating overly sweet, cloying gelato. Second, and more importantly, glucose has a much greater power in lowering the freezing point (high PAC). Simply put, it's much more effective than table sugar at preventing water from freezing into hard ice crystals.
It is the perfect proportion between sucrose and dextrose that is the secret to perfectly balanced gelato—sweet enough, and perfectly creamy and plastic in the display case. But how do you calculate all this precisely? How do you find the golden mean? This is where our application becomes your personal technologist. It allows you to design gelato with perfectly balanced sweetness (POD) and anti-freezing power (PAC). It's indispensable when removing ready-made powder bases, giving you full control over every gram of sugar. The app allows for intelligent correction of sweetness and plasticity, suggesting the best proportions of different sugars. With the support of artificial intelligence in gelato production, you can be sure that your gelato structure will always be master-level.