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.

Just 1 teaspoon of Emelia Emelia satisfies the need for a sweet in a natural, healthy and tasty way, instantly and long-term, as it fills the stores of the human body with the necessary glucose, so that the body is asking for less and less sugar. Additionally, it reduces hypoglycemia crises and the risk of future diseases, such as high blood sugar, etc. It can also stop the desire for junk food during the day, if there is no homemade food as an alternative.

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.

Prevention is better than cure