Sukrin Gold is a natural, healthy sugar substitute with a delicious, sweet flavour that can replace brown and white sugar alike. The unique mix of natural sweeteners give Sukrin Gold its sweet, well-rounded, and rich character.
*A table sweetener is classified as calorie-free when it contains less than 0,4 kcal per portion, equivalent to approximately 1 tsp of sugar
Sukrin Gold works better than regular Sukrin in baking because it is sweeter and presents less risk of cooling. The amount of Sukrin Gold you use should not, however, constitute more than 1/5 or about 20% of the total volume of ingredients. For example: There are 100 g of Sukrin Gold in 1 kilogram of bun dough. This comprises 10% of the total weight, which works just fine. If the portion of sugar in a recipe is greater than 20%, we recommend combining Sukrin Gold with sugar or another sweetener, such as Finesse. You can also use Sukrin+, which is twice as sweet as sugar, and replace more of the sugar with a smaller amount.
Although Sukrin Gold contains a small amount of malt extract, it’s classified as a gluten-free product and so completely safe for celiacs to consume. The product is regularly sent for analysis, and the result always shows “below 7 ppm”, the lowest possible value for the test. The upper limit for what is considered gluten-free is 20 ppm.
Energy: 7 kcal | Fat: 0 g | Carbohydrates: 99 g* | -of which sugars: 1,0 g | -of which polyols: 98 g* | Fibre: 0 g | Protein: 0 g
*carbohydrates that are not metabolised by the body, and do not affect the blood sugar.
Sweeteners: erythritol and steviol glycosides, D-tagatose, glycerin and malt extract*
*Contains malt extract from barley. Barley contains gluten, but the amount of gluten in the finished product is far below the limit of 20 ppm.
Malt extract in Sukrin Gold: In rare cases, malt extract can lump together during production. These small, black lumps are entirely safe to consume – we recommend you savour them as tiny butterscotch caramels.
Read more about the origin of Sukrin, scientific studies, FAQ, etc. here.