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Maple Sugar is an effective sweetener better than cane sugar, succanut, brown sugar, honey, etc. It improves volume and
moisture content to any bakery product over other sugars. However, it is not a substitute, 1 to 1, replacing sugar in most recipes. If
a recipe asks for sugar, replace it with a 3 (Sugar) to 1 (Maple Sugar) ratio. You will notice when replacing sugar with maple, your
dough mix will be thicker. Do not worry. Maple Sugar will change to liquid form with heat. It then captures the expelling gas, thus
adding more volume to your finished product. Upon cooling, it stays in liquid form resulting with improved moisture content. All other
sugars, on the other hand, will also change to liquid form with heat, but will crystalize when cooled. This results in a dryer
product. Maple Sugar can be used to make candy, maple syrup, cookies, cakes, frostings and much more. Try it once, and you will be
back for more!!
Nutritional Information
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Maple Sugar 8oz |
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Maple Sugar 20 oz |
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