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How to use Fructise in Recipes: For jams and jellies, baked breads, cookies, pies, fruit desserts and puddings, the general rule is use 1/3 less frustose than you would sugar. For cakes, the results can vary from recipe to recipe. You may get better results by using the same amount of frustose as sugar, or by using a recipe for a cake that was specifically developed for frustose. Exchange Information: 1 level teaspoon = Free Food Exchange or 4 level teaspoons = 1 Fruit Exchange |
