18 hours ago, mgaretz said:I am not an expert but it would appear that 21 DE atomized glucose is not glucose "diluted" to 21% by the addition of starch. Rather the process of turning the starch into glucose is stopped at 21% of the value of pure dextrose. What is leftover is not cornstarch but rather dextrins (and likely mostly maltodextrin).
I see! I might try mixing dextrose with maltodextrin then, which I now realise I was doing anyway with Messina recipes and other sources prior to learning and trialing Corvitto's recipes. Also, if maltodextrin is a product 20DE and below anyway it's probably an easy substitution for 21DE. Then I can go with Jo's option for 42DE as a middle-value to tinker with.
Thanks, I'm feeling better now and less disoriented.
18 hours ago, JoNorvelleWalker said:
I use:
https://modernistpantry.com/products/glucose-de-42-powder.html
Modernist Pantry ships worldwide.
Thanks for the link! This is a much more reasonable price; assuming shipping to Australian isn't egregious.
Edit: it is