General information about Sukrin and baking
Sukrin can be used for cooking and baking. It has the same volume and weight as regular sugar, making it easy to use in recipes. 1 dl of Sukrin weighs approx. 90 g. You can use Sukrin to make egg nog, but you may need to whisk for a bit longer than with regular sugar, as the Sukrin crystals don’t dissolve as easily.
How to use Sukrin in your own recipes
When using Sukrin in your own recipes, there are a few things to keep in mind to ensure the best results. The amount of Sukrin should not exceed 1/5 or about 20% of the total ingredients.
Example: In a dough weighing 1 kilogram, you can use 100 grams of Sukrin. This makes up 10% of the total weight, which works perfectly.
If the sugar content in a recipe exceeds 20%, we recommend combining Sukrin with sugar or another sweetener, such as Finesse. You can also use Sukrin+, which is twice as sweet as sugar and allows you to replace more sugar with a smaller amount. If you’re unsure, you can try using a 50/50 mix of Sukrin and sugar. Our recipe database contains many recipes that have already been tested and adapted for Sukrin. It’s a good idea to start with these to familiarise yourself with how Sukrin works.
Yeast baking
When baking with yeast and Sukrin, you’ll notice that the dough doesn’t rise in the same way as it does with sugar. The dough will need more time to rise, and it can help to add a tablespoon of honey to feed the yeast. Much of the rising will actually happen once you’ve put the dough in the oven. Remember to use regular yeast, not the red variety meant for sweet doughs.