Of all the styles employed in making desserts, using less sugar
doesn’t sound particularly appealing. However, pastry chefs are
embracing this trend, and not just for the publicity. As Guy Allan Davis
knows, one of the main reasons for cutting on sugar is for health
reasons. For many diabetics, consuming a low-sugar diet is one of the
recommendations. Additionally, pastry chefs are also using less sugar to
produce better tasting desserts.
Using reduced sugar in desserts and pastry products doesn’t always make for an easy baking process. More to just making food taste sweeter, sugar is one of the ingredients that give desserts their texture and impacts the lifespan of the product. So if a chef is going to cut back on sugar, they have to be creative and find other ways to make up for its advantages.
Many chefs have looked into various ways in which they can reduce sugar without affecting the quality of the final product. For some chefs, this is achieved by using three-quarters of half the sugar a dessert recipe would call for. Doing this has an effect on, for example, cakes and cookies. But they have to be careful with how much sugar they cut back, otherwise, chefs risk making unpalatable products.
Beyond reducing the sugar by up to half the required quantity, professional chefs can rely on other sources of natural sweetness, like dried fruit, honey, and chocolate chips, among others.
In his career, Guy Allan Davis has supplied an outstanding product line, including artisan bread, pastries, cakes, and chocolates.
Using reduced sugar in desserts and pastry products doesn’t always make for an easy baking process. More to just making food taste sweeter, sugar is one of the ingredients that give desserts their texture and impacts the lifespan of the product. So if a chef is going to cut back on sugar, they have to be creative and find other ways to make up for its advantages.
Many chefs have looked into various ways in which they can reduce sugar without affecting the quality of the final product. For some chefs, this is achieved by using three-quarters of half the sugar a dessert recipe would call for. Doing this has an effect on, for example, cakes and cookies. But they have to be careful with how much sugar they cut back, otherwise, chefs risk making unpalatable products.
Beyond reducing the sugar by up to half the required quantity, professional chefs can rely on other sources of natural sweetness, like dried fruit, honey, and chocolate chips, among others.
In his career, Guy Allan Davis has supplied an outstanding product line, including artisan bread, pastries, cakes, and chocolates.
