Sukrin can be used everywhere you normally use sugar. Use Sukrin over fruit and berries, cereal, porridge, in tea and coffee, in smoothies, in jam or anywhere else you want to replace sugar. Sukrin withstands heat and can therefore also be used for cooking and baking. Sukrin and sugar have the same volume, so 100ml Sukrin is equivalent to 90g .
When using Sukrin in your own recipes, it is important to remember that the volume of Sukrin should not total more than 1/5 or about 20% of the total volume of ingredients. For example: There are 100g of Sukrin 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 Sukrin 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 smaller amount. Our recipe bank has numerous recipes that have already been adapted and tested. It may be a good idea to start off with these to get a feel for Sukrin.
When you bake with yeast and Sukrin , you will find that the dough does not rise in the same way as with sugar. The dough takes longer to rise, and it may be advantageous to add a tablespoon of sugar or honey to enhance the leavening. Much of the rising will actually occur when baking the dough in the oven, and the result will be just as good!