is the glucose can make the cake more moist for baking?
1271318
Several chefs recommend using glucose in cakes to make them both moist and fluffier however if you too much it will make your cake more sticky than moist. I use glucose in making candy but there Nigella Lawson recommends glucose in fruitcake and several other online food sites discuss using glucose in cakes so I'd check online for how much and how to use it in cakes. Hope that helps.
1360521
I would say yes ,preferably in a refrigerated drawer for ease of cutting and to avoid any reaction from lighting and heat.The Water Activity of these products is so low due to the high fruit content that mold or spoilage cannot develop under these conditionsLeave the cake FULLY wrapped to avoid the product picking up foreign flavors.Enjoy,we do !!
1938642
Yes it can, but you need to take the cake out, let the top melt a little, apply the topper. It will not really melt into the frosting though
1671870
I have never tried it in baking, but it has less water content, you would have to play around with the liquids in your cakes and cookies.
1891649
Elevation and gas/electric ovens can make a difference in how it bakes up. This is usually pretty good, but I do like the devils food better. I found it to be a tiny bit crumbly, but started subbing coconut oil for butter and fruit juice for water and it is maybe too moist! Experiment with it. :)
1993756
Nope. This concentrate already has sugar added to make a specific product. Much easier to make something sweeter than drier. Try a plain Riesling or Piesporter. I've made a Piesporter twice and it is very nice and NOT sweet.
2268184
Yes absolutely- the degrees and time are give and take depending on where you live and stuff. I use this to absorb moisture with my sugar work ( I'm a pastry chef ) my mentor told me about it. A little goes a super long way. I hope this helps!
1630690
Not sure if putting it in the fridge is better, I use it after my cake cooled on the counter top.
840666
It is a slower digesting flour, so less starch converts to glucose at a time. It makes it easier to manage for diabetics.
1601625
In solid form, measure like shortening. Liquid form, measure like vegetable oil, yes. Warning: for recipes like cake frosting, the coconut oil will cause the finished frosting to be very soft at room temperature. Refrigerate the coconut oil to get solid form, beat/whip as usual, then frost the cake, and KEEP the cake in the refrigerator.
326778
Yes, however I didn't have any difference in the cakes I've baked. They are still rounded on top. I'm not sure if I'm not getting them wet enough or what but they didn't do what I thought they would.
1891650
I've made this cake mix dozens of times and it is usually always moist for a couple days. Did you use large eggs. Also, maybe you cooked it a little long. I bake it just until the cake tester/toothpick comes out clean.
610941
I assume because of the taste. There are probably some options where you can make it taste better and avoid the sugar.
949484
No. It is like regular cane sugar and can be used in a 1:1 ratio in recipes. It just is slightly less sweet.
1013828
The major difference that Glucose is a liquid or inverted sugar. Very thick with a lower water content than corn syrup. It is primarily used in candy making, such as caramels. It inhibits crystallization of sugar during the cooking process. I do not recommend using in every day baking. Only when the recipe calls for it.
663117
Karen,Thanks for asking. The answer is absolutely!In fact, we just used it to replace some brown sugar in a molasses cookie recipe. We did adjust the moisture a bit - we just winged it and they came our delicious. However, elevated temperatures do remove some of the prebiotic benefits. But it works great as a sugar substitute in baking.I hope this helps!MarkGold Source Labs
2219976
This is a good question. Sugar has a glue like quality in baking. I have used it in bakin and it kind of worked, but didn't get the same texture. Regarding the taste: if you like the stevia flavor, you will like it cooked. If you don't, you will not. I use stevia for cranbery sauce and love it for example. If this is your first time working with stevia, try the flavor in a coffe first. I hope this helps. Oh, but this is the sweetest stevis out there. Very good quality. You will only need a tiny bit.