Today’s entry is a bit longer than usual, but I don’t dare to split it into two. So, hang in there. I’ve tried to summarize many aspects of intensive sweeteners and polyols, as they cover a lot of ground. But surely, if you’re interested, you can find more information in books and articles. We’ve discussed the roles of sugar in baking and other baked goods, but we haven’t talked about how to reduce the amount of this ingredient or replace … Continue reading Sugar-Free Products (or with less sugar)