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Old 07-22-2008, 02:33 PM   #1
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Baking with Splenda or other fake sugars

Does anyone have recipes or a formula to substitute? Thanks.

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Old 08-17-2008, 08:01 PM   #2
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Actually I think there's a 1:1 conversion for splenda... let me check my bag.

Yep, 1:1 conversion. I've got a bag of Splenda I use for cooking... usually for applesauce. Works well.
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Old 08-17-2008, 08:42 PM   #3
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check out the tips and recipes.

SPLENDA®
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Old 08-17-2008, 09:30 PM   #4
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lady is right, much info and recipes on splendia.com

also use the exchanges on package and your imagination for baking. should not use if sugar is for volume but when sugar is the source of sweet.

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Old 08-18-2008, 09:49 AM   #5
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link doesn't work, but thanks for trying.
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Old 08-18-2008, 10:05 AM   #6
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Quote:
Originally Posted by MostlyWater View Post
link doesn't work, but thanks for trying.
try this one
http://www.splenda.ca/en/index.asp
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Old 08-18-2008, 11:55 AM   #7
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I agree with the others on 1:1. INteresting note is that even though it is made from sugar, it will not proof yeast.

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Old 08-18-2008, 12:29 PM   #8
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The reason it won't proof yeast probably has to do with the three chlorine atoms in it's molecular structure.

Sucrose-----------------------------Sucralose
-------
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Old 08-18-2008, 12:36 PM   #9
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meaning..no bread baking with it?
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