The new sweetening agent with diversified possibilities for use:
- ideal for sweetening beverages
- highly soluble in all cold or warm media
- high sweetening ability
- intensifies the natural taste of fruits and diary dishes
- increases the juiciness (moisture) in fine baked goods
- rounds off the aroma of all recipe components harmoniously
- low water content, stores easily
- slight tendency towards crystallisation
Usage of agave syrup:
Jams / fruit spreads / jellies:
Agave syrup has the characteristic that it supports but does not cover up the taste of fruit preparations, as is the case with other sweetening agents.
Milk and milk products / ice cream / desserts:
Agave syrup is very suitable as an ingredient in milk or milk products, since the final product has a well-rounded, full, aromatic taste that is clearly noticeable.
Fine baked goods / cakes / biscuits:
Agave syrup helps keep baked goods fresh and browns better than sugar. Especially suitable for sponges, Madeira cake batter and yeast dough.
The nutritional importance of agave syrup:
The fructose content of agave syrup is extremely high. As a mono saccaride, the human body can utilise it directly and convert it quickly into energy for the brain, nerves and the muscles. Agave syrup still contains a lot of mineral substances and trace elements such as calcium, potassium, magnesium and iron. Even though agave syrup has fewer calories that sugar, it is the ideal sweetner for everyone wanting healthy nutrition.
Nutritional value per 100 g:
- Energy value (calories): 1308 kJ/308 kcal
- Protein: 0.0 g
- Carbohydrates*. 70.0 g
- Fat: 0.5 g
* Sugar spectrum: at least 65% of sugars are present as fructose, 30 – 33% are dextrose, the remaining 2 – 5% apply to sucrose and other oligosaccharides.
Bread units: 18g of agave syrup equal 1 bread unit.
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