Sukrin natural sweetener with erythritol

Do you want to reduce your sugar intake without using artificial sweeteners? Sukrin is a healthy and natural alternative to sugar

 

The most important features of Sukrin:
 

ü 100% natural

ü 0 calories

ü tastes and looks like sugar

ü does not raise blood sugar (GI = 0)

ü can be used with protein meals

ü acts as an antioxidant in the body

ü does not cause digestive system disorders (as opposed to xylitol excess Sukrin does not cause laxative effect)

harmless to the teeth

      ü does not contain any genetically modified ingredients

Sukrin does not contain Bisphenol A


Sukrin does not raise blood sugar - glycemic index = 0

Studies show that Sukrin has no effect on hypercholesterolemia and increased insulin secretion. By combining Sukrin with other low-carbohydrate ingredients such as almond flour or Fiberfin, you can even lower your glycemic load in ready meals.

 

Sukrin is 100% natural and safe

Many people would be willing to reduce their consumption of sugar, but at the same time skeptical about artificial sweeteners. Sukrin consists of 100% erythritol, completely natural sugar alcohol - without any additives or anti-caking substances. Erythritol is a naturally occurring sugar alcohol. in pears, melons and mushrooms and natural fermented products like wine, yoghurts or cheeses.

Sukrin is especially for:

    All those who undergo dietary treatment and those who want to get rid of unnecessary kilograms
    Fructose intolerant and lactose free, because it does not contain fructose and is not converted to fructose in the body. Contains no gluten and lactose.
    Diabetics, because it does not raise blood sugar
    People who are infected with Candida because it is not a nutrient for yeast and celiac disease.
     Everyone who cares for oral prevention - does not cause caries

 

Applying Sukrin

1. How to use Sukrin?

Use Sukrin just as you use table sugar. You can sprinkle it with fruits, sweeten the flakes, tea or coffee. Replace in home baked cakes and prepared with jams, powdery or other products.

2. How should Sukrin be dosed?

    Sukrin's sweetness is about 75% sweetness of sugar. It is therefore recommended to replace 100 g of sugar from 120 g to 140 g Sukrin, or according to individual taste preferences. However, many people use Sukrin in 1: 1 ratio.
    The amount of Sukrin or SukrinPluss used in the recipe should not exceed one fifth, ie it should represent about 20% of all ingredients. {Example: A cake of one kilogram contains about 100 grams of Sukrin, which means that Sukrin represents 10% of the total weight}
    If the recipe requires a lot of sugar, SukrinPluss is recommended. In addition, you can add some honey or brown sugar. Still, we still get a low calorie and healthier product, even if the other ingredients in the recipe contain calories.
    If you are using Sukrin for the first time, only half of the table sugar is replaced by Sukrin.

3. Sukrin in yeast doughs

When Sukrin yeast replaces table sugar, it may happen that the cake will slowly grow at the beginning. Absolutely do not worry about it, just extend the time, and the cake will go up.

4. Sukrin in fragrant cakes and biscuits

The content of sugar in biscuits is usually very high, so do not completely substitute Sukrin sugar. In this case, we recommend using SukrinPluss to get a cake that is much healthier than traditional biscuits.

5. Jam from Sukrin

When preparing homemade jam using Sukrin, the ratio of 4: 1 is used, ie up to 1 kg of fruit is added 250 g Sukrin