This I found this on the internet:
Erythtritol tastes, smells and behaves like sugar, but with about 70% sweeter than sugar, but it guarantees 100% natural and GMO-free, calorie-free, tooth-friendly and free from carbohydrates.
Affects in no way limited to insulin, blood sugar and glucose levels and is characterized as a whole by a health-preserving and promoting effect of.
Erythritol is always used where you would use sugar. When cooking, baking (can be easily heat up), in coffee, tea, and cereal, fruit, yogurt into. Everywhere sweetness is desired. Since erythritol corresponds to about 70% of the sweetening power of sugar, are used instead, for example. 100g sugar 120g 140g Erythritol, depending on your taste and desired sweetness.
In the preparation of dough (eg. Yeast dough), it may happen that the dough does not rise initially as strong. Prolonged walking time puts things right, and the rest happens in the oven with a fantastic result.
