D-et®: Sucralose D-et, Great taste of sugar with NO calories
Sucralose D-et, 0Kcal/Sachet


Cooking Tips with D-et

Made of sucralose, D-et® then can be cooked at high temperature and make up all the sweetness of sugar. However the mouthfeel and viscosity will decrease.

1. Quantity of D-et used in your recipes
D-et is 8-10 times sweeter than sugar. You may convert the quantity of sugar to D-et at 8 folds sweeter and then adjust to fit your taste. In general, you may use a quick conversion* below.

2 teaspoons of sugar = 1 sachet of D-et Or
2 teaspoons of sugar = 4 shakes of D-et Or
2 teaspoons of sugar = 1/4 teaspoon of D-et Or
click here for the calculator of sugar and D-et conversion.

Note* - The conversion is only for approximated figures.

2. Volume of the finished food
Yielding the same sweetness, the quantity of D-et is 8-10 times less than sugar. So the volume of the finished food may decrease.

3. High Sugar
In food with high amount of sugar; such as candies, jams etc, sugar gives not only the sweetness but also the body and viscousity. D-et should be replaced around 25% of the sugar required. For example,

4 cups of sugar = 3 cups of sugar + 1/8 cup (24 sachets) of D-et

4. High Rise
The recipes calling for baking soda; such as sponge cake, may give smaller rise when substitute the sugar with D-et. You may add extra 1/2 teaspoons of baking soda and 1/2 of milk powder for every cup of sugar required.

1 cup of sugar = 1/8 cup of D-et + 1/2 teaspoon of baking soda + 1/2 cup of milk powder

5. Yeast
D-et does not activate yeasts. In the recipes where sugar is needed to work with yeast; such as bread, rolls, buns, etc, Please give at least 2 teaspoons of sugar when the yeast is added.

6. Browning
D-et may not brown the same way sugar does. Browning effect may be added on the skin of baked food by applying some butter or oil on the dough before baking.

7. Texture
In baked food; such as cakes, pies, cookies; sugar contributes to sweetness and texture. Substituting sugar with D-et may give drier and flakier texture. These menus need quite a lot of adjustment to make up the texture desired. For example, if the ingredients include eggs and butter, you may be needed to add more eggs and butter.

If you would not like to adjust much on your recipes, please consider replace only part of sugar. (See No. 3 High Sugar)

Cooking Measures and Conversion

1 teaspoon = 5 C.C.
1 tablespoon = 15 C.C.
1 tablespoon = 3 teaspoons
1 cup = 16 tablespoons
1 pint = 2 cups
1 quart = 4 cups
1 gallon = 4 quarts
1 fluid ounce = 2 tablespoons
1 cup = 8 ounces
1 ounce = 28.3 grams
1 pound = 16 ounces
1 pound = 454 grams
1 kilogram = 1000 grams
1 kilogram = 2.2 pounds

Conversion: Sugar and D-et

sugar D-et
2 teaspoons = 1 sachet, or 4 shakes, or 1/4 teaspoon
2 tablespoons = 3 sachets, 12 shakes, 3/4 teaspoon
1 cup = 24 sachets (1/8 cup, 2 tablespoons)
100 grams = 12 grams
250 grams = 31 grams
500 grams = 63 grams

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