For the health-concerns baker, it can be challenging to find the best sugar substitutes in the right amounts and not ruin your recipes.Natural sweeteners like erythritol, monk fruit, raw honey, stevia, and xylitol are notoriously healthier than sugar.
However, each sweetener presents unique variables when substituted for sugar in baking. Here are some solutions for natural sweet using duing baking.
Erythritol: Use no more than ½ cup in a recipe to avoid crystallization and dryness. Erythritol is best for recipes you’ll be eating that day, as there is a cooling effect to the sweetness after more than one day. It contains about 75% the sweetening power of sugar.
Monk Fruit Extract: Pure Monk Fruit extract is 300 times sweeter than sugar, but does not bake well in its purest form. Use it to sweeten a fat bomb, pannacotta, gelatin, or any raw dessert – any time where you don’t need a lot of sugar for texture in a cold application.
Stevia: Stevia is great for baking with fruit in particular, and high temperatures don’t affect its sweetening properties. While stevia doesn’t provide the same texture as sugar, it is one of the best sweeteners to bake with.
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