Yeast dough is achieved with pure xylitol and fresh yeast!

A jam for cooking imaginary xylitol stock (Xucker) was developed by us spontaneously used without thinking about the suggestion that there should still ran a little normal sugar for the yeast also for baking yeast cake. The yeast cake succeeded as always, though with no sugar. The answer might lie in the yeast used. Today it is common and convenient to use dry yeast. We bake out of habit with fresh yeast. Dry yeast does not seem to get as good plain fact with xylitol. The many-to-read statement, xylitol alone is not suitable for yeast cake as a sugar substitute therefore relates, in my opinion, only on dry yeast! Please use fresh yeast!

For half a year I sometimes regret surrendering to normal cakes, ice cream, soft drinks or hot chocolate. Where it has in our own hands, can be slightly sweet with xylitol or eating chocolate with maltitol. In public life, however, one has to live with the limitations, one wants to take responsibility for his teeth even and not yet left the end of the dentist (see dentist Lies: How do you ill treat your dentist). A special supplement to the local newspaper about dental health unintentionally confirmed the dentist lies-view: the development of caries was not questioned. In eight pages, only the smoothest possible handling of the seemingly inevitable dental diseases was shown flanked by the display of dental practices. You ought to know but the Xucker!

For safety, I go hence like to thereby neutralize Xylitbonbon, -Kaugummi or the little green Xuckertüte to unwanted sugar in food or acid.

The fine-grained Xucker in the blue box is perfect in the kitchen for baking or for sweetening, for even mixed Hot Chocolate powder and jam cooking.