Sukrin+ is Sukrin that has been combined with stevia. This provides a complete natural sweetener with double the sweetness of sugar. Sukrin+ combines the sugar consistency of Sukrin with the sweetness of stevia. Sukrin eliminates the, sometimes, bitter aftertaste of a number of stevia products. Both Sukrin and stevia are zero-calorie products, and Sukrin+ does not cause any spike in blood sugar levels!
Sukrin+ is twice as sweet as sugar, and therefore only half the amount should be used. This means you can replace all types of sugar in many different baked goods with Sukrin+ and yet maintain succulence and taste. 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 100 g 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. 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.
Both stevia and Sukrin are 100% natural products. Stevia is a naturally sweet herb that has been used as a sweetener in America and Asia for many years. After extensive reviews and tests, stevia received EU approval for use in foods in December 2011. Both the extraction and fusion of sweeteners take place in natural processes, and there are no artificial additives in Sukrin+.
Stevia that is used in Sukrin+ has at least a 97% concentration of Rebaudioside A. Rebaudioside A is the steviol glycoside with the purest sweet taste that most resembles the taste of sugar. Melting stevia into each individual Sukrin crystal achieves a positive result in that the two sweeteners reinforce one another’s beneficial properties. Sukrin+ provides a rounded, pure sweet taste, and is a natural and healthy alternative anywhere you would otherwise use sugar.