Bakery: Cultured (Dextrose) Sugar is easily dry blended into flour or bakery fillings for mold control in both artisan and gluten free baked goods. Start with 0.5% by weight.
Beverage & Sauces: Blend Cultured Sugar along with other flavors, colors, spices are being added ahead of mixing. Use in place of Potassium Sorbate or Sodium Benzoate starting at 0.5-0.7% by weight.
Confectionery: Blend Cultured Sugar into cream or water-based liquid for fresh truffles or sweet caramel and chocolate sauces to extend shelf life. Start with 0.5% by weight.