Making a recipe for "Sugar Free Osmania Biscuits" and other products
Hi, We are a small SME manufacturing based out of Hyderabad, India. We produce Local favourite Osmania Biscuits. We want to make Sugar free version of it. We u…
- Food R&D Emeritus reply
In biscuits sugar function as a sweetener and texturizer... May I know how did you use sucralose as sugar replacement, on what equivalent basis. You can combine isomalt and sucral…
- Pavan Sai Saran kanamarlapudi reply
Currently our ratios are 35kg flour : 20 kg fat: 8.5kg powered sugar and vanilla and cardommon in little . Baked for 20 mins under 210 220c . I am not food scientist. But I have u…
- Pavan Sai Saran kanamarlapudi reply
We used 0.3kg and 0.5 kg of sucralose for every kg of sugar we did both the trails. But after cooling down biscuit crumbles.
- Food R&D Emeritus reply
Thats the wrong way to do it. You use sucralose for sweetness not as bulk...Sucralose is 600x sweeter than sugar... Try to get the pure material not the over the counter cheap one…
- Pavan Sai Saran kanamarlapudi reply
We use 8.5 kg of powdered sugar per batch. Batch has 35kg flour and 20 kg palm fat.
- Food R&D Emeritus reply
You need at least 1.4 kg to 1.42 kg of pure sucralose and 7.4 kg to 7.6 kg of isomalt granules or powder . Combine the sucrallose and isomalt in thar ratio and use your standard b…
- Pavan Sai Saran kanamarlapudi reply
Sure. Thank you so much. Let me do a trail and get back to you. 🤗🤗
- Food R&D Emeritus reply
@Sharanpavan I am keenly interested to see how it goes ,if the recipe needs to be improved to fine tune the sugar replacement blends ..