The flavour enhancing properties of Fructofin® fructose can mask the bitter notes associated with bulking agents and intense sweeteners in reduced calorie baked goods. Refer to your local regulatory guidelines regarding the use of sugars, intense sweeteners and polyols in bakery applications.
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Cookies and CakesThere are many advantages of Fructofin® fructose in the formulation of cookies and cakes. Fundamentally, Fructofin® fructose keeps the product moist and increases shelf life. This is particularly beneficial in fruit cakes where a high initial moisture content is required. Fructofin® fructose can help extend the shelf life of these products significantly. Fructofin® fructose browns more readily than sucrose. Therefore, the baking temperature is often decreased by 25°C to compensate for the faster browning.
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