Breaking Down The Sugary Effect In Today’s Baking

It is real fun in baking your favorite food at home. Making cookies and brownies are not only amusing, but it also impresses your family and friends at the same time. In addition, you also save money whilst baking at home instead of getting the desired product from a bakery.

All bakery products are full of unnecessary fat and cholesterol. However, this fat can be reduced to a high extent if the artificial agents are replaced with natural and organic sweeteners. The trick lies in finding the right sweetener for the right food. For example, there is a proper procedure to bake bread with bananas which will involve using bananas as the organic flavor.

Selection of sweetener plays a vital role and choosing the best organic additive for baking can get difficult; although the most famous is a blend of stevia and erythritol. Stevia is basically a substitute of sugar that is extracted from the leaves of Stevia. It is also used to add flavors to smoothies, frostings, sauces, glazes and icings. Remember that a little bit of stevia will go a long way.

Erythritol, however, possesses the physical properties of sugar but is not as sweet. It is present in some fruits as fructose in small amounts, while some mushrooms contain it in larger amounts. In addition, fermented fruits such as wine and soy sauce contain erythritol in large amounts too.

In baking, the Ideal quantity in which the erythritol/stevia blend should be used is 1:2 as an alternate of sugar. For example, if you would generally use 50 grams of sugar in a particular recipe, you can replace it with 25 grams of the erythritol blend.

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