Equal

Cooking Tips

As well as being a sweetener and flavour-enhancer, sugar performs a number of important functions in the baking process. Equal Spoon for Spoon does not always work in the same way as sugar, so we've put together these baking tips to help you enjoy sweet success with baking.

1. Equal Spoon for Spoon works best in recipes where sugar's primary role is for flavouring and sweetening, e.g. fruit pie fillings, cheesecakes, quick breads, slices. For added sweetness it is great sprinkled on top of cakes and desserts.
2. The baking time for recipes where sugar has been replaced with Equal Spoon for Spoon will generally be less.
3. Equal Spoon for Spoon can replace sugar in exact volume-for-volume quantities, however the weights are different (1 cup sugar = 220g and 1 cup Equal Spoon for Spoon = 24g).

Before you use Equal Spoon for Spoon in your own recipes make note of the following tips:

• Volume
  Sugar contributes volume to many recipes by increasing the effectiveness of yeast. When using Equal Spoon for Spoon for baking, you need to replace Equal Spoon for Spoon with other bulking ingredients e.g. custard powder. Alternatively you can decrease the proportions of other ingredients to compensate for the smaller yield and / or cook in smaller sized tins.
• Creaming
  Sugar incorporates air into shortening in the creaming process. When beating Equal Spoon for Spoon together with margarine / butter or eggs, add the Equal Spoon for Spoon last to avoid separation and it is normal for the mixture to not be as smooth.
• Browning
  Sugar caramelizes under heat to provide baked foods with colour and aroma. When using Equal Spoon for Spoon, use dark-coloured ingredients if browning is required, alternatively glaze with milk.
• Storage
  Sugar provides shelf life by acting as a preservative. Baked products made with Equal Spoon for Spoon are best stored in the refrigerator in an air-tight container.
• Gluten Development and Moisture Retention
  Sugar interacts with protein molecules during baking. Biscuits made with Equal tend to be softer and cakes tend to be harder than their sugar-made counterparts. This is to be expected.