Jul 22, 2008 #1 MostlyWater Sous Chef Joined Jul 8, 2008 Messages 997 Does anyone have recipes or a formula to substitute? Thanks.
Aug 17, 2008 #2 VaporTrail Senior Cook Joined Dec 29, 2006 Messages 191 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.
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.
Aug 17, 2008 #3 L LadyCook61 Master Chef Joined Feb 3, 2008 Messages 8,279 Location E. Pa. check out the tips and recipes. SPLENDA®
Aug 17, 2008 #4 babetoo Chef Extraordinaire Joined Dec 14, 2007 Messages 14,336 Location escondido, calif. near san diego 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. babe
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. babe
Aug 18, 2008 #5 OP OP MostlyWater Sous Chef Joined Jul 8, 2008 Messages 997 link doesn't work, but thanks for trying.
Aug 18, 2008 #6 L LadyCook61 Master Chef Joined Feb 3, 2008 Messages 8,279 Location E. Pa. MostlyWater said: link doesn't work, but thanks for trying. Click to expand... try this one http://www.splenda.ca/en/index.asp
MostlyWater said: link doesn't work, but thanks for trying. Click to expand... try this one http://www.splenda.ca/en/index.asp
Aug 18, 2008 #7 Adillo303 Head Chef Joined Mar 21, 2008 Messages 1,072 Location Haledon, New Jersey I agree with the others on 1:1. INteresting note is that even though it is made from sugar, it will not proof yeast. AC
I agree with the others on 1:1. INteresting note is that even though it is made from sugar, it will not proof yeast. AC
Aug 18, 2008 #8 VaporTrail Senior Cook Joined Dec 29, 2006 Messages 191 The reason it won't proof yeast probably has to do with the three chlorine atoms in it's molecular structure. Sucrose-----------------------------Sucralose -------
The reason it won't proof yeast probably has to do with the three chlorine atoms in it's molecular structure. Sucrose-----------------------------Sucralose -------
Aug 18, 2008 #9 OP OP MostlyWater Sous Chef Joined Jul 8, 2008 Messages 997 meaning..no bread baking with it?