Tagatesse petit beurre with dark chocolate, with tagatose

The history of butter biscuits petit buerre is over 130 years old - this name was then used for the first time in relation to the company LU owned by Louis Lefèvre-Utile in French Nantes, rectangular butter biscuits (their name literally means "small butter") with 24 holes and 52 teeth. Today, biscuits with a characteristic shape are known all over the world and the French LU factory alone manufactures more than 9 million tons per year!

If you belong to fans of buttery sweets, you will be delighted with the taste of Damhert Tagatesse petit buerre with semi-sweet dark chocolate coating - as well as the information that these delicious cookies do not contain white sugar and are therefore perfect for people who can not tolerate dietary sweets on stevia, maltitol or xylitol, and are looking for good qualitatively sweetness without sugar.

Since tagatose has about 70% less calories than white sugar, sweets with tagatose are less caloric than regular sweets with sugar. Tagatose sweetened trats have natural sweet taste - thus are perfect for people who are hypersensitive to the taste of stevia or xylitol in sweets, because sweets with tagatose taste the same as regular sweets. At the same time, tagatose is characterized by an extremely low glycemic index IG3 - thanks to this it is suitable for people on a diet that requires constant control of blood sugar levels.

What is tagatose?

The secret of the naturally sweet taste of Damhert chocolates in the use of tagatose - natural sweetener patented in Belgium and obtained from cow's milk (as a result of the synthesis tagatose is free of milk allergens and does not contain milk proteins), a sweetener safe for diabetics because its consumption does not cause a rapid increase of glucose in blood. In chemical terms, tagatose is a simple sugar with 6 carbon bonds and thus a fructose-like structure. The sweetness of tagatose is similar to sugar and amounts to as much as 92% of the sweetness of white table sugar, however, its calorific value is many times lower - which results from the biggest advantage of tagatosis: it is almost not metabolised by the human body. The other big advantage of tagatose compared to polyols (eg xylitol, sorbitol, etc.) is that it does not cause diarrhea or bloating.

You can find more information about tagatose on our blog.