Sukrin icing 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. Sukrin icing has the same level of sweetness as ordinary sugar/icing sugar and is used in the same volume. Since Sukrin icing is finely ground, it has greater solubility than ordinary Sukrin, and is particularly suitable for:
When baking, the amount of Sukrin icing 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 Sukrin icing 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 icing 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.
When using Sukrin icing 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.
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 metabolised by the body
Read more about the origin of Sukrin, scientific studies, FAQ, etc. here.