[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

Description of research by marine biologist Blaine Griffen at the University of South Carolina documenting how the mechanism by which one invasive crab has replaced another on New England rocky shores.

I actually decided to try and make biscotti because my piano teacher requested them. Thanks to this recipe, my piano teacher thought that I would make a wonderful girlfriend. She is basing this purely on the fact that I make basically whatever dessert she wants to eat.

Cranberry Biscotti

¾ cup flour
1⁄3 cup sugar
l⁄4 teaspoon baking powder
1⁄8 teaspoon baking soda
2 eggs
1 teaspoon Vanilla
1⁄3 cup cranberries
a pinch of salt

Electric mixer
Baking dish/ Cookie Sheet
2 mixing bowls (if you do not have proper mixing bowls, use a pot so that nothing flies through your kitchen)
parchment paper (optional)

1) Preheat oven 325°Fahrenheit
2) Add flour, sugar, baking powder, baking soda and a pinch of salt, mix at medium speed
3) In another bowl, whisk eggs with vanilla
4) Add egg mixture into dry mix, blend
5) Add cranberries, mix thoroughly
6) Set bowl aside, flour a workable surface
7) Pour batter onto floured surface and divide into logs
8) Remove logs and place into baking dish/cookie dish
9) Bake for 30 minutes
10) Remove from oven and cook for wire rack until cool to touch
11) Cut into 1⁄2 inch/ uniformed pieces
12) Reduce oven to 300º Fahrenheit
13) Bake for 20 minutes.

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