In addition to providing a sweet taste the syrup also has some functional benefits, promotes fermentation in bread, gives a nice back surface / crust on the bread, makes the bread richer, juicier and fresh for longer and is an excellent taste and flavour enhancer in different types of dishes.
Even if you want to bake sugar-free bread could add 2 tablespoons of syrup to 500ml dough liquid. The yeast “eats up” the syrup during fermentation so the bread is sugar-free when it is ready. Try it, you notice a clear difference from not having syrup into the dough. For other baking ingredients, click here.
Store in a cool, dry place.
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