Louis Francois dextrose monohydrate in a 1 kg tub, pure D-glucose obtained by corn starch hydrolysis, for ice cream, sorbets, doughs and pastry work.
Louis Francois dextrose comes in a square white plastic tub with a red screw lid and a plain white label. The Louis Francois name is printed in red above the word Dextrose in bold black capitals, with the lines Monohydrate and Pur-D Glucose Monohydrated below. The label text, in French and English, says the dextrose is obtained by corn starch hydrolysis, is for use in food and should be stored in closed packaging away from humidity and heat. The net weight of 1 kg is printed in bold, with spaces for the lot number and best-before date, a barcode and a QR code, and the brand's address in France at the base. Pastry and ice cream kitchens use dextrose because it is less sweet than sugar and helps control texture and freezing point in gelato and sorbets. As general background, glucose is a sugar with the molecular formula C6H12O6 and is the most abundant sugar monomer in the biosphere. Commonly, weigh dextrose accurately, since small changes affect the texture of frozen desserts.