Sweeteners

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.