Tips
for Cooking & Baking with SugarTwin®
- SugarTwin® is a delicious alternative to
sugar for cooking and baking, retaining its sweetness when heated.
It is
available
in several formats, which provide different levels of sweetness
and different amounts of calories and carbohydrates. Here’s
a handy chart for
you to see how SugarTwin® tastes like sugar, measures like
sugar.
- SugarTwin® Granulated White and Granulated Brown sugar substitute
can be used in cooking and baking. It measures and pours, cup
for
cup and spoon for spoon like sugar. Do not use packets for cooking.
- Sugar
contributes to the volume in many recipes. You may find that
when you use SugarTwin® you get a smaller denser product, and
therefore
the yield is also smaller.
- SugarTwin® works well for baking and recipes
that require sweetening such as fruit crisps, sauces, custards,
fruit salads and
drinks.
- It
is important to successfully incorporate SugarTwin® Granulated
carefully when using in recipes. For best results, combine with
dry
ingredients or dissolve in liquid.
- When sifting dry ingredients for
a cake, remember SugarTwin® does not sift like sugar so
simply sift dry ingredients and then
add measured
SugarTwin®, 1 cup SugarTwin® = 1 cup sugar (to view
our equivalency chart
click here).
- Baked goods last almost
as long as goods baked with sugar. Keep all baked items in refrigerator
for an even longer shelf life.
Although
sugar provides a preservative quality that keep foods fresh longer,
in SugarTwin® testing, products baked with SugarTwin® retained
freshness for almost the same period of time as products baked
with sugar.
- Sugar
caramelizes and adds browning in baked goods. Baked goods made
with SugarTwin® do not brown like recipes cooked with sugar.
Add 1 tablespoon of maple syrup or molasses for every cup of
SugarTwin®
in order to achieve browning.
- Generally, baked goods cooked with SugarTwin® will cook faster than recipes using sugar. 2-3 minutes
faster for cookies, 8-10 minutes
faster for cakes.
- Some recipes baked with SugarTwin® may require
extra flavouring. Adding 1/2 teaspoon of lemon, vanilla, cinnamon,
maple flavour etc.
can improve the flavour if necessary.
- If you wish to reduce sugar but
not eliminate it completely, replace at least 1/3 of the sugar
called for in a recipe with SugarTwin®.
Doing this will guarantee you a delicious product.
Specific Dessert Tips
- Cakes are probably the most difficult sweet to make with SugarTwin®. Adding 1/2 cup nonfat dry milk powder (sifted) and 1/2
teaspoon of baking soda to the dry ingredients will help ensure
a delicious finished
product. Remember that baking time will be shorter.
- Muffins and
quick breads such as banana bread are two of the most requested
baked goods for people watching their sugar intake.
For
every cup of SugarTwin® add 1/2 teaspoon baking soda. Remember,
browning does not occur with SugarTwin®, so add 1 tablespoon of maple syrup
to the recipe and don't forget to check for doneness at least
5 minutes sooner than time called for in recipe.
- When cooking
custards, sauces or puddings the finished product may not be
quite as thick due the viscous quality of sugar
that is
not found in SugarTwin®.
- SugarTwin® is not recommended for meringues, pecan
pies, angel food or pound cake.
Remember, SugarTwin® comes in three forms
great for cooking/baking:
Liquid SugarTwin® is perfect for fruit salads, mixed drinks,
lemonade, salad dressings and coffee drinks.
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