Sugar substitution | Preventing dough from burning during baking [with examples]
For those troubled by burnt dough! We propose a sweetener that replicates a natural sweetness close to sugar.
Do you have any concerns about using sugar as a raw material? - I want to add sweetness to prevent the dough from burning. - I want to get as close as possible to the sweetness of sugar. By utilizing the characteristics of natural and synthetic sweeteners, we propose a blend that reproduces a natural sweetness similar to sugar by controlling the onset of sweetness and aftertaste. ◇ Significantly reduces burning during baking, stabilizing the product's appearance. ◇ The texture of sweetness is close to that of sugar, resulting in minimal taste discrepancies. ◇ Contributes to improved yield and reduced manufacturing costs. We are currently offering free examples of suitable sweetener blends tailored to manufacturing challenges.
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