It is used in the same way and with the same weight as chocolate with sugar. It can be added to all kinds of confectionery and ice cream products: icings, coatings, truffles, chocolates, mousses, ice creams, etc. To fluidize the chocolate sauces, toppings fluid, coulants, etc. Is necessary add more cocoa butter or butter.
All DAYELET sweeteners are harmless for your teeth and keep them healthy.
None of DAYELET formulas contain fast-absorption
carbohydrates, such as sucrose, glucose or fructose; and they are all GLUTEN-FREE.
LOW Glycemic index:15.
IT CONTAINS LACTOSE and soy.
It may have traces of nuts and sesame.
470 kcal/1970 kJ per 100g. Fat: 32% (Saturated fat: 19%). Carbohydrates: 58% (51% of them are polyols). Sugars: 7%. Nutritional fibres: 4%. Protein: 5%. Soy lecithin: 0,5%. Salt: 0.2%.
WHITE CHOCOLATE is metabolized in the same way as
diet fibre, without affecting at all the blood glucose level.
For this reason, DAYELET WHITE CHOCOLATE is perfectly suitable for diabetic people.
Its Glycemic Index is substantially low, which means a very slow absorption.
For this reason, as well as for the functional richness of cocoa, these qualities make it ideal for all people who are following low-calorie diets and weight-control diets.