Sugar cane provided sugar since ancient times, before it was casted out by the sugar beet, in the early 19th century. Therefore, Emelia molasses, as a primary sugar cane derivative is best suited for pastry and cooking, and in pastries and bakery products such as bread, cakes, rolls, bars, sweet acid sauces, red sauces, marinades and salads.
It sweetens without the effects of white sugar from sugar beet, it is a natural and not a chemical sweetener, it is not derived from genetically modified foods, it has a low glycemic index (50) as opposed to other sweeteners, such as maltodextrin (150), glucose (100), corn syrup (75), white sugar (65) and honey (50-75), which means that it has a slow metabolic release and does not raise blood sugar levels as the above mentioned carbohydrates do. It is low in calories (15 per teaspoon) while it contains more nutrients than any other sweetener.
Perfectly suitable for all recipes, improving the taste. It can be perfectly combined with juices, tea, milk, yoghurt, cereals, tahini, and coffee.
Ideal for children, plain or included in products that they often eat, such as cakes or homemade hazelnut praline. For those who adore chocolate, it can be added to cocoa or cocoa seeds.
In every use or recipe, the amount of molasses needed is half the amount of sugar indicated in the recipe.