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Ratio of glucose or sorbitol to water ingredients to control water activity

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Are there any ratios, or general rules of thumb, to using glucose (or other water binding ingredients) to water containing ingredients like cream, butter of soy milk?

For example, if a recipe for chocolate ganache has 12% heavy cream (40% fat) and 2% butter (80% fat), the recipe should have between X and Y% of glucose to control water activity. 

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Glucose is typically added as 50% of free water. So if you have 100 grams of 35% cream - that's 65 grams of water so 32.5 grams of glucose. 


Invert more like 10%. 


Do you have a copy of Wybauw?


Glucose actually doesn't have much of an effect on water activity - more of an effect on texture.

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