Product Introduction

In the baking market, the allure of desserts continues to captivate consumers, making reduced-sugar options an emerging trend. Sugar substitutes that closely mimic the sweetness and flavor of sucrose, as well as maintain desirable color and shine, are key focuses in reduced-sugar baking. Such products offer a delicate sweetness while cutting sugar content by half, and are often supplemented with dietary fiber and resistant starches. This combination results in a lighter, fluffier, and crispier texture.

Features

It have a crispy texture and a sweetness level comparable to that of sucrose, achieved by substituting with technologically advanced erythritol. The use of anti-freeze starch ensures the stability of frozen dough, making it suitable for industrial-scale production and ready-to-serve reheating.