Damhert Tagatesse Sucrettes Recharge

Depending on the size of 1 cube sugar is from 12 kcal to 20kcal - tagatose has 90% sugar sweetness, and 4 times less calories - 1 cube is only 4.5kcal!

Tagatose is naturally found in various dairy products and fruits - although it is derived from milk, the tagatose crystals do not contain either glucose or lactose, which is important information for people sensitive to lactose.

The main advantage of tagatose is low calorie - it has almost 3 times less calories than regular sugar (150kcal / 100g), and almost equal to sweet sugar. People who pay attention to the natural origin of the products value tagatose for being a natural sweetener naturally occurring in milk rather than a synthetic substance.

Applying sweeteners often means accepting the bitter aftertaste they leave - in this respect tagatose also stands out against the background of the other sweeteners, because its taste is not different from the taste of ordinary sugar - tagatose has a pure, sweet taste that leaves no unpleasant feeling in mouth. Tagataza is stable at high temperatures - it does not change its taste under heat, it can be used for hot beverages and also for cakes and pastries.

Tagalog sweetener - the most important information:

•     Natural origin - is not a synthetic or artificial sweetener
•     very low glycemic index - tagatose practically does not raise blood sugar, so it is suitable for diabetics with type I and type II diabetes.
•     Friendly teeth, does not cause caries.
•     has probiotic properties; It supports the digestive tract flora, proper bowel function and digestion.
•     Low calorie - almost 3 times lower than sugar
•     looks and tastes like sugar
•     does not leave an artificial aftertaste.
•     does not cause stomach pains
•     It can be used for baking - it is the only sweetener that caramelizes under the influence of heat
•     stable at high temperatures

Baking with sweetener tagatose:

•     Bake longer, but at slightly lower temperatures (about 170 ° C - 180 ° C)
•     Increase the content of wet ingredients, eg by adding slices of apple - you will avoid drying the dough
•     Optionally cover pastries with baking foil (for the last 10 minutes) so that the cake is not too brown