It is so easy: every time you go for sugar, you start now using Biosüße. Put it into you coffee or tea, add it to your yoghurt or use it for backing. Principally you can turn every of your favourite recipes into a healthy, sugar-free or sugar-reduced recipe. There are a few tips and tricks you should follow.
Biosüße is slighty less sweet than sugar.
The sweetness of Biosüße is approximately 80% compared to sugar. This means you need about 125 g Biosüße if the recipe says 100 g sugar. This is naturally only a guideline you should try according to your personal taste. Some of our customers use Biosüße 1:1 as conscious nutrition changes the need for sweetness.
Biosüße is heat-stable.
You can use Biosüße for baking and cooking.
Biosüße has a slight refreshing taste.
We have made several blindfolded test: Placing two small bowls next to each other – one filled with Biosüße and one filled with sugar – hardly any test person was able to taste a difference. In case a recipe demands a high amount of sugar replaced by Biosüße, the product will have a fresh taste similar to using glucose. If you want to prevent this refreshing effect, you should follow the thumb rule: If Biosüße is less than 20 % of all ingredients cakes, biscuits, and desserts taste perfectly. If the demand for sugar is higher than 20 % (e.g. baking meringue or sponge cake), you should combine Biosüße with another organic sugar or sweetener. Your product will have the perfect taste and still less sugar and calories.
Biosüße does not caramelize.
Unlike sugar, Biosüße does not caramelize. Nevertheless you can use Biosüße for example to make roasted almonds by adding generously Biosüße. If you wish to create the typical brownish colour and roasted flavour, simply add a small amount of organic sugar (1 teaspoon should do).
Yeast dough with Biosüße needs a bit more time.
Because Biosüße does not nourish yeast, the dough needs to rest a bit longer. Usually the dough will additionally rise in the oven. You could also use 1 tsp of honey or sugar as starting aid.
Jam-making with Biosüße.
You can use Biosüße for jam-making in a ratio of 5:1, which means e.g. 1 kg fruits need 200 g Biosüße. Do not use more Biosüße than the suggested ratio as Biosüße is not as soluble as sugar and tends to form crystals, which have no influence on the taste. To dissolve the crystals briefly heat up the jam. To gel the jam you can use Agar-Agar or apple pectin. To pasteurize boil the jars and lids, fill in the boiling hot jam and places the jars upside down for cooling. This will increasing the preservability of the jam as Biosüße is preserving like sugar.