SukrinMelis – icing sugar

SukrinMelis – icing sugar 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. SukrinMelis has the same level of sweetness as ordinary sugar/icing sugar and is used in the same volume. Since SukrinMelis is finely ground, it has greater solubility than ordinary Sukrin, and is particularly suitable for:

  • Cakes and desserts that are not baked (such as cheesecake)
  • Icing: cream cheese, butter cream, chocolate icing etc.
  • Iced teas and other cold drinks
  • Smoothies and berries
  • Decoration/sprinkles
  • Yogurt/quark

SukrinMelis can be used for baking in the same way as Sukrin. As regular Sukrin has only 70% sweetness compared to sugar, you will need about 40% less SukrinMelis if you are replacing Sukrin in a recipe. SukrinMelis also has slightly greater volume. 1 dl Sukrin weighs 90 g, whilst 1 dl SukrinMelis weighs about 70 g.Sukrinmelis_stevia_packshot_lite

When baking, the amount of SukrinMelis 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 SukrinMelis 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 SukrinMelis with sugar or another sweetener, such as Tagatesse. You can also use Sukrin+ , which is twice as sweet as sugar, and replace more of the sugar with a lesser amount.

When using SukrinMelis to make regular icing sugar frosting (with water/egg white), it may be a good idea to mix 50/50 with regular icing sugar to achieve the right consistency.

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 metabolized by the body

 

Read more about the origin of Sukrin, scientific studies, FAQ, etc. here.