Recipes

In Recipes where the amount of sugar is quite high, sugar often contributes significantly to the structure and texture. So for frosting, candy, fudge, caramel or pound cake you’ll get the best results when you only replace about 25% of the sugar required with Callgo ® Granulated Sweetener instead of a full sugar replacement.

Cookies often rely on brown sugar for their crunchy ,chewy texture. To retain the texture, replace only the white granulated sugar in your cookie Recipes. You may need to flatten the cookies before baking to aid with spreading. Jams, jellies, puddings and custards, when made with Callgo® Granulated Sweetener may be slightly thinner or soft-set.

You may notice a smaller yield when substituting Callgo ® Granulated Sweetener for sugar. In some cases, quick breads and cakes will not rise as high as their full-sugar counterparts, but they will still taste delicious, To achieve a better results and height : Try using smaller pans and also try adding 1/2 cup nonfat dry milk powder and 1/2 teaspoon of baking soda for every 1 cup of Callgo ® Granulated Sweetener you use.

For cookies, puddings and custards, use an additional teaspoon of vanilla extract per one cup of Callgo ® Granulated Sweetener to enhance flavor. For quick breads ,cupcakes and muffins, add one or two tablespoons of honey or molasses to boost flavor and provide some moistness.

When creaming butter or margarine with Callgo ® Granulated Sweetener, your mixture will appear less smooth than it would with sugar, and may separate upon the addition of eggs. This is completely normal. Just continue following the recipe instructions.

Callgo ® Granulated Sweetener will not activate yeast. You should maintain at least two teaspoons of sugar in Recipes calling for yeast and replace the remaining sugar with Callgo ® Granulated Sweetener.

In the baking process, sugar caramelizes to produce the familiar golden brown color of baked goods. Baked goods made with little or no sugar do not brown like Recipes made with sugar. To help achieve a more golden brown colour when baking with Callgo ® Granulated Sweetener, lightly spray the batter or dough with cooking spray just before placing in the oven.

Sugar acts as a preservative, helps retain moisture and keeps baked-goods fresher longer.

• All fresh baked goods are best eaten within 24 hours. If you want to keep your baked goods made with Callgo ® Granulated Sweetener longer, wrap well and freeze.

Your baked goods made with Callgo ® Granulated Sweetener may bake more quickly than those made with sugar.

• Cakes: Check 7-10 minutes before the original recipe’s expected bake time.

• Cookies, brownies and quick breads: Check 3-5 minutes before the original recipe’s expected bake time.