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Sugars
play an important role in the production of baked products, in
fact the yeast in the dough transforms them into carbon
dioxide and alcohol. The carbon dioxide helps lighten the
dough, that is it assists the leavening process. Sugars give
colour to the crust of the products, and they also help to
prolong the shelf life of the products.
We
do not use white sugar at all in any of our products; we use
sweeteners such as corn malt or rice malt. Studies have shown
that consumption of white sugar damages the human organism.
Some forms of diabetes are linked to a diet rich in white
sugar. Sucrose directly and indirectly is the cause of a
number of pathologies such as tooth decay, obesity or excess
weight, cardiovascular
diseases and hypertension.
Malt
is produced by germinating the grains of corn, rice, barley.
As soon as the starch is transformed into sugar, the seeds are
ground and then extracted using water. Malt is not as sweet as
sugar or fructose. The starch contained in the cereals is
split into simple sugars, glucose and maltose, and the enzymes
which develop during the germination process give it its sweet
taste.
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