Sugar without sugar
01/30/2012 11:16 a.m.
Hello,
I want to introduce myself.I have a Belgian pastry/chocolate artisail in Valencia.I am going to dedicate myself in making products for diabetics.Now I have an assortment of 6 cakes without sugar and in the future even more.I also do lactose cakes, and I already have a gluten -free assortment.
I also have tea pastes, Belgian chocolate and sugar -free chocolate, all handmade.
I also make cakes.
Visit our website www.leondulce.es orFollow us on Facebook
Sabine
The sweet lion
C/ Luis Bolinches 6
Valencia
01/30/2012 11:16 a.m.
It would be good if you put the sweeteners that you use and also the type of fat.For us that is more important than the fact that they carry sugar or not.
Greetings
01/31/2012 5:02 p.m.
Good look, God lives yes.
I agree with Alea.What are they made?What sweetener has been used?fat and subtype percentage (saturated, unsaturated polys ...), calories ...
02/01/2012 3:51 a.m.
ISCI / debut: 1986 / HbA1c: 5,5%
I agree with Alea and Gondrullo, for me it is essential to know the nutritional composition to know the insulin that I wear.That has no sugar, suitable for diabetics etc .... It is useless, besides that sweeteners are increasingly feeling worse:-/, so since long ago that as a dessert I take it with sugar.
02/01/2012 4:55 a.m.
And I agree with all of you.
Also ..... my mother who paints !!!!!!!
02/03/2012 5:47 a.m.
Hello everyone,
I use Maltitol as a sweetener.
Fat depends on the cake: when the recipe allows it, I work with vegetable margarine.If not, eg for butter cream, it is with butter.
There are also cakes that are made with cream of 35% and also others that are made with vegetable cream.
Now I also have sugar cupcakes, cookies, muffins, ...
There are also gluten -free sweets and sugar, ...
Better go through the store to collect a catalog.
Greetings
Sabine
06/06/2012 2:57 a.m.