Puddings and syrups
When preparing liquid or creamy desserts it is best to add Stevia LUX – liquid at the end of the process or two-three minutes after the mixture is removed from the heat. Thus the dosage is more precise and you get the desired sweetness of the dessert.
There are several ways of preparing canned fruits with Stevia LUX – liquid, for example:
Before boiling sweeten the canned fruit with the equivalent of sugar and you get the same sweetness both of the fruit and the syrup /the classic version of preparing canned fruits/.
Add a small amount of Stevia LUX – liquid before boiling and after you open the can consumption add some more until the desired sweetness is reached. In this way you get sweet syrup and at the same time the fruit keep their light natural flavor and specific aroma which creates a very pleasant sensation during consumption.
Do not add sweetener during preparation of the canned fruit and when you open it for consumption just add Stevia LUX – liquid at your own taste. This option allows you to taste the natural flavor of the fruit as it is entirely preserved and at the same time you can enjoy the sweetness of the syrup.
All of the above-mentioned versions for preparing canned fruits with Stevia LUX – liquid keep the fruit compact and delicious and preserve the characteristic qualities of the fresh fruit.
/When using sugar for preparing canned products, the fruit lose their color, flavor and shape./
Cook the fruit for 10 to 30 minutes depending on the fruit type and after that add Stevia LUX – liquid at your taste. Add some thickening agents such as pectin, gelatin, etc. to achieve the desired thickness of the product. One of the peculiarities of Stevia is that it does not cause thickening during cooking or processing of fruit.
When making pastry dough that requires rising, it is recommendable the leavening agents such as baking powder, yeast, etc., to be in slightly larger amounts. In these cases our advice is to use our specially developed product Stevia LUX – liquid together with Stevia LUX for cakes, pastries, pies etc.
Stevia LUX in combination with other sweeteners:
Stevia LUX can be combined with all sweetening substances such as plain brown or fruit sugar, honey, maple syrup, etc. In these cases it can sweeten 50-90% of the product, and the other sweeteners can be used to enhance the sweetness or to add other effects to the dessert.
When making caramel custard, use Stevia LUX for the pudding, and sugar – for the caramel.
Cake: Make the cake layers with sugar, and the cream – with Stevia LUX.
Pudding: Prepare the pudding using Stevia LUX and top it with maple syrup, chocolate, honey or other sweetener at your taste.
No matter when Stevia LUX is added to the product, it blends perfectly with the other ingredients (unlike sugar). Add it at the end and you have the feeling that it has been added in the beginning. Above all, when cooking desserts, don’t forget that you need much less Stevia than regular sugar. After the end of cooking process or prior to consumption add Stevia LUX to your taste. Thus you will avoid overdosing and you will get the desired sweetness.
Characteristics and features of Stevia rebaudiana and its differences with sugar:
- Stevia does not ferment (unlike sugar) and it can undergo heat treatment up to 250ºC.
- Stevia has a soft sweetening effect and if overdosed it does not make the product obtrusively sweet but adds a slightly bitter taste.
- Stevia does not caramelize.
Stevia contains no calories, no glycemic index and, most importantly, it does not cause carbohydrate hunger. That is why products sweetened with Stevia LUX are consumed in smaller quantities as they quickly sate hunger and satisfy the need for sweet.