Sukrin icing is finely-ground Sukrin with a small amount of added steviol glycosides (from the stevia plant). The combination of the two sweeteners makes for a round and rich sweet taste and tempers the cooling sensation that pure Sukrin can cause
Description
Sukrin icing is finely-ground Sukrin with a small amount of added steviol glycosides (from the stevia plant). The combination of the two sweeteners makes for a round and rich sweet taste and tempers the cooling sensation that pure Sukrin can cause. Sukrin icing has the same level of sweetness as ordinary sugar/icing sugar and is used in the same volume. Since Sukrin icing is finely ground, it has greater solubility than ordinary Sukrin, and is particularly suitable for:
- Cakes and desserts that aren’t baked (such as cheesecakes)
- Iced teas and other cold drinks
- Smoothies and berries
- Decoration/sprinkles
- Yogurt/quark
Sukrin icing can be used for baking in the same way as Sukrin. It has slightly greater volume. 1 dl Sukrin weighs 90 g, whilst 1 dl Sukrin icing weighs about 70 g.
When baking, the amount of Sukrin icing you use should not constitute more than 1/5 or about 20% of the total volume of ingredients. For example: There are 100 g of Sukrin icing in 1 kilogram of bun dough. This comprises 10% of the total weight, which works just fine. If the amount of sugar in a recipe is greater than 20%, we recommend combining Sukrin icing with sugar or another sweetener, such as Tagatesse.
Nutritional information per 100 g:
Energy: 0 kJ/0 kcal | Fat: 0 g | Carbohydrates: 100 g* | -of which sugar: 0 g | -of which polyols: 100g*
Dietary fibre: 0 g | Protein: 0 g | Salt: 0 g
*Carbohydrates that are not metabolised by the body