Eexceptionally time we make baked products with Erythritol it is absolutely perfect and melty for the first few hrs but after taking it out the fridge (brownies, cacao chip cookies etc.) the food is crystallized nearly. You have the right to almost feel the crystals while you chew and while it is livable through, I was wondering if any of you had actually any services for it? Should we someexactly how grind it down some more or possibly dissettle it first?


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· 3y · Stickied comment
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· 3y

Blfinish it first, the finer the much better. Plus usage a mix of sweeteners, I usage 70% Erthritol, 16% stevia, 15% sucralose (differing by recipe, if it need bulk / and so on will certainly also use Xylitol, sukrin fibre syrup)


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· 3y · edited 3y

FYI, Sukrin fiber syrups are mostly comprised of IMO (isomaltooligosaccharide, periodically provided vaguely as "vegetable fiber" or "vegetable fiber syrup") which doesn't actually function favor actual fiber once ingested, and which the majority of human being metabolize as/choose sugar. Ditto for ChocZero's "Hocolony Syrup," ironically.

I've sassist this below prior to, yet it bears repeating: It'll take one good lawsuit to resolve the outrageous misrepresentations of IMO-based products' sugar content on food nutrition labels, but until that lawsuit comes approximately, read the ingredients list and understand that anywhere you check out IMOs noted, you must just insert "sugar."


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Op · 3y
Thank you, I will certainly try the blender for foods that I cannot warm-up choose cheesecake.


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· 3y · edited 3y
Everyone will certainly tell you to usage powdered erythritol or to powder your very own. That won't help. In the absence of enough liquid or heat to store it dissolved, erythritol reforms crystals, also if you blast it to powder prior to utilizing it in your recipe. This is bereason crystals recreate.

I bake a lot, and I'm sorry to say that I have not yet encountered a useful solution to this difficulty, but I damage in 2 ways:

Warming desserts up prior to eating if they have actually been sitting for a while and are proper for rewarming (brownies, pie, cookies to some extent.)

Only making high-moisture chilled desserts, choose cheesecake (though also cheesecake crystallizes periodically, depending upon the last moisture content.)

Whatever before food scientist lastly discovers a mitigating additive (the sugar-complimentary identical of fructose preventing recrystallization of sucrose) will certainly be my hero, but in the meantime it's just an annoying function of keto baking.


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Op · 3y

Thanks, I'll attempt ad least blending the sugar for foodstuffs that are consumed cold.


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· 3y

Yes, run it via a coffee or spice grinder to powder it.


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· 3y

I made a carrot cake through Erythritol a while earlier and froze fifty percent of it. I had the very same problem through the half I maintained in the fridge, where it would certainly have crunchy bits throughout. For some reason, the frozen half (after defrosting and also being maintained in the fridge) did not have actually that worry.

I'm certain there's some scientific reason (comparable to why bananas gain really mushy as soon as you freeze and also thaw them).


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· 3y

I tfinish to simply microwave the brownie. Seems to eliminate the crystals.


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· 3y

Maybe anticoagulant choose xanathan gum?


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· 3y

I made keto cheesecake yesterday and also I used a little xantham gum and also a small sour cream to include some additional moisture.

See more: For A Data Set, Half Of The Observations Are Always Greater Than The ____.

The cheesecake cracked pretty negative which I generally require to intend it will be dry and not excellent yet it is still the creamiest smoothest keto cheesecake I’ve ever before made. Amazing texture.


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