[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.

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Here’s how to Questify Blueberry Scones!

MACROS:
Calories: 166
Protein: 15g
Fat: 8g
Net Carbs: 5g (2g Sugar)
Fiber: 5g
P/CAL: 35%

INGREDIENTS:
Scone:
-1 Blueberry Muffin Quest Bars®
-2 scoops Quest® Vanilla Milkshake Protein Powder
-¾ cup almond flour
-½ cup coconut flour
-¼ cup plus 1 tablespoon zero-calorie sweetener
-⅔ cup unsweetened almond milk
-¼ cup liquid egg whites
-1 tablespoon coconut oil, melted
-1 teaspoon vanilla extract
-1½ teaspoon baking powder
-¾ cup fresh blueberries

Glaze:
-1 scoops Quest® Vanilla Milkshake Protein Powder
-¼ cup powdered sweetener
-3 tablespoons unsweetened almond milk
-¼ tsp vanilla extract

INSTRUCTIONS:
Scone:
1. Preheat oven to 350°F.
2. Break Quest Bars® into small pieces and set aside.
3. In a mixing bowl, mix Quest Protein Powder®, coconut flour, and almond flour ¼ cup of the sweetener, and baking powder.
4. Add in almond milk, egg whites, coconut oil, and vanilla extract and mix well.
5. Fold in Quest Bar® pieces and blueberries.
6. Place parchment paper on a baking sheet.
7. Form dough into a ½ inch circle and cut into 8 triangles.
8. Sprinkle remaining sweetener on top of each scone.
9. Bake for 16 to 18 minutes, or until an inserted toothpick comes out clean.

Glaze:
1. In a small bowl, mix all ingredients together until smooth.

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