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Why Fibrelle is the Best Tasting Sweetener Ever?

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Tastes Like Sugar

Thanks to the multisweetener composition Fibrelle fiber-rich sweetener for baking has an excellent taste profile.

Textures Like Sugar

Being a weight by weight sweetener Fibrelle fiber-rich sweetener for baking provides bulk, volume & texture.

Easy to Use! Just Like Sugar

No need to alter your recipe, use Fibrelle fiber-rich sweetener for baking just like sugar without conversion.

Best Tasting Sweetener

No single sweetener has the exact taste profile of sugar. The intense sweeteners approved by FDA has the following shortcomings when used alone:

  • Saccharin & Acesulfame-K have bitter and metallic aftertastes
  • Aspartame & Sucralose have lingering sweet aftertaste
  • Stevia has a lingering licorice aftertaste

Shortcomings of single sweeteners can be overcomed by combining multiple sweeteners to mimic the desired taste profile of sugar.

Fibrelle fiber-rich sweetener for baking's excellent taste profile, that’s identical to sugar without any aftertaste, is obtained by a unique combination of the sweeteners Maltitol, Sucralose and Acesulfame-K. Try yourself & see why Fibrelle fiber-rich sweetener for baking is the best tasting sweetener ever!

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Excellent Texture in Baked Goods

In addition to providing sweetness, the bulk of sugar contributes to the structure, volume & texture. Granulated sweeteners often utilize low density maltodextrin as a bulking agent so that while they measure cup by cup like sugar, they are very light and weigh significantly less  than  sugar.  That's  why granulated sweteeners doesn’t contribute to structure and texture in most baking and cooking applications.

Fibrelle fiber-rich sweetener for baking is both a cup by cup and also a weight by weight sugar replacer and contributes to structure, volume, texture, crunchiness, chewiness, browning and viscosity just like sugar. That's why  cakes, cookies and other baked goods made with Fibrelle fiber-rich sweetener for baking looks, cooks, bakes and tastes just like those made with sugar.    

                                         

                                                                                                              

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Provides Volume & Texture

Baked goods made with Fibrelle fiber-rich sweetener for baking have a  similar yield, height & texture like sugar.

Adds Body & Viscosity

Being a weight by weight sweetener Fibrelle fiber-rich sweetener for baking provides bulk, volume & texture.

Crunchiness & Chewiness

Fibrelle fiber-rich sweetener for baking will provide a crunchy or chewy texture like sugar in baking applications.

No Need for Recipe Modification

For most baking and cooking applications, granulated sweeteners cannot be used the same way sugar is used. For baking they can replace only 25% to 50% of the sugar the recipe calls and you need special baking and cooking tips or conversion charts.

Fibrelle fiber-rich sweetener for baking on the other hand is very easy to use. You can use it just like sugar for 100% replacement in any recipe without a need for modification

Please note that to avoid lumping either add Fibrelle™ fiber-rich sweetener for baking gradually or mix it with dry ingredients first. Other than that no additional change is needed.

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How Fibrelle Fiber-Rich Sweetener for Baking Compares with Splenda® No Calorie Sweetener, Granulated

Below you can see a comparison of cooking & baking properties of Fibrelle™ fiber-rich sweetener for baking with Splenda®* No Calorie Sweetener, Granulated as it appears on their official website.

Baking & Cooking with Fibrelle Fiber-Rich Sweetener for Baking

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Baking & Cooking with Splenda® No Calorie Sweetener, Granulated

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Confections

In recipes where the amount of sugar is quite high, Fibrelle fiber-rich sweetener for baking contributes significantly to the structure and texture just like sugar. So for frosting, candy, fudge, caramel, pecan pies, angel food, pound cake or any other recipe, you’ll always get the best results when you replace 100 % of the sugar with Fibrelle for baking.

Confections

In recipes where the amount of sugar is quite high, sugar often contributes significantly to the structure and texture. So for frosting, candy, fudge, caramel, pecan pies, angel food or pound cake you’ll get the best results when you only replace about 25% of the sugar required with Splenda® Granulated Sweetener instead of a full sugar replacement.

Volume/Height

You will notice a similar yield when substituting Fibrelle fiber-rich sweetener for baking for sugar. In most cases, cakes and quick breads will rise as high as their full-sugar counterparts, and they will always taste delicious!

Volume/Height

You may notice a smaller yield when substituting Splenda® Granulated Sweetener for sugar. In some cases, cakes and quick breads will not rise as high as their full-sugar counterparts, but they will still taste delicious! To achieve a better rise: Switch from 9" round pans to 8" round pans with 2" sides. Also, try adding 1/2 cup nonfat dry milk powder and 1/2 teaspoon of baking soda for every 1 cup of Splenda® Granulated Sweetener you use.

Creaming

When creaming butter or margarine with Fibrelle fiber-rich sweetener for baking, your mixture will appear as smooth as it would with sugar, and will not separate upon the addition of eggs.

Creaming

When creaming butter or margarine with Splenda® Granulated Sweetener, your mixture will appear less smooth than it would with sugar, and may separate upon the addition of eggs. This is completely normal. Just continue following the recipe instructions.

Texture 

Cookies often rely on brown sugar for their chewy, crunchy texture. However to retain the texture, you can still replace all the granulated sugar in your cookie recipes with Fibrelle™ fiber-rich sweetener and still get excellent results. Jams, jellies, puddings and custards, when made with Fibrelle fiber-rich sweetener for baking will have the same viscosity and body as if they were made with sugar. 

Texture 

Cookies often rely on brown sugar for their chewy, crunchy texture. To retain the texture, replace only the white granulated sugar in your cookie recipes. You can also try replacing a bit less of the total sugar or by using Splenda® Sugar Blend. You may need to flatten the cookies before baking to aid with spreading. Jams, jellies, puddings and custards, when made with Splenda® Granulated Sweetener may be slightly thinner or soft-set.

Flavor

For cookies, puddings, custards, quick breads, muffins or any other recipe, Fibrelle fiber-rich sweetener for baking will provide the same flavor like its full sugar counterpart. You do not have to make any changes from your original recipe.

Flavor

For cookies, puddings and custards, use an additional teaspoon of vanilla extract per one cup of Splenda® Granulated Sweetener to enhance flavor. For quick breads and muffins, add one or two tablespoons of honey or molasses to boost flavor and provide some moistness.

Yeast Activation

Fibrelle fiber-rich sweetener for baking will activate yeast just like sugar. You do not have to add extra sugar in recipes calling for yeast.

Yeast Activation

Splenda® Granulated Sweetener will not activate yeast. You should maintain at least two teaspoons of sugar in recipes calling for yeast and replace the remaining sugar with Splenda® Granulated Sweetener.

Browning

In the baking process, sugar caramelizes to produce the familiar golden brown color of baked goods. Baked goods made with Fibrelle fiber-rich sweetener for baking will brown like recipes made with sugar however to slightly different extent.

Browning

In the baking process, sugar caramelizes to produce the familiar golden brown color of baked goods. Baked goods made with little or no sugar do not brown like recipes made with sugar. To help achieve a more golden brown color when baking with Splenda® Granulated Sweetener, lightly spray the batter or dough with cooking spray just before placing in the oven.

Bake Times

Your baked goods made with Fibrelle fiber-rich sweetener for baking will bake according to the original recipe's expected bake time comparable to the ones made with sugar.

Bake Times

Your baked goods made with Splenda® Granulated Sweetener may bake more quickly than those made with sugar. Cakes: Check 7-10 minutes before the original recipe's expected bake time. Cookies, brownies and quick breads: Check 3-5 minutes before the original recipe's expected bake time.

Storage

Sugar acts as a preservative, helps retain moisture and keeps baked-goods fresher longer. Fibrelle fiber-rich sweteener for baking will be comparable to sugar as a preservative and it will help retain moisture and keep baked-goods fresher longer.

Storage

Sugar acts as a preservative, helps retain moisture and keeps baked-goods fresher longer. All fresh baked goods are best eaten within 24 hours. If you want to keep your baked goods made with Splenda® Granulated Sweetener longer, wrap well and freeze. For canning, Splenda® Granulated Sweetener does not provide preservative properties. However, it is heat stable and can be used as a sweetener in canning.

Canning

Fibrelle fiber-rich sweetener for baking is heat stable and can be used as a sweetener in canning and in making jams and jellies. Additionally it will provide the preserving properties of sugar, so no special techniques are required.

Canning

Splenda® Granulated Sweetener is heat stable and can be used as a sweetener in canning and in making jams and jellies. However, Splenda® Granulated Sweetener Products do not provide the preserving properties of sugar, so proper canning techniques are essential to avoid spoilage and to achieve successful results. Once opened, these homemade goodies must be stored in the refrigerator and used within one month, to minimize any spoilage from natural airborne bacteria.

* Splenda® is a registered trademark of McNeil Nutritionals, LLC

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