[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.

@Autonomy Bar
1st gig, subok subok lang (reunion lang talaga ng Poly!)

** I made this bread with All Heavy Cream and added 1 T. of butter and it came out more moist than with the buttermilk, so I’m changing the recipe below from the video.

Fidget For Fitness’ Low Carb Cranberry Walnut Bread

½ c. coconut flour
½ c. almond flour
1 tsp. baking soda
1 tsp. baking powder
1 c. heavy cream
4 T. melted butter
4 eggs
1 T. grape seed oil
2 individual size packets of Splenda
1 T. vanilla extract
A little less than 1 T. cinnamon
¼ tsp. nutmeg
Pinch of salt
½ c chopped walnuts
½ c dried cranberries (you can add up to ¾ of a cup, depending on your taste – but the more you add, the higher the carb count. I think a 1/2 c. is fine)

8.5 inch loaf pan

1. Preheat oven to 350 degrees

2. Butter loaf pan on bottom and sides

3. In a large bowl combine coconut flour, almond flour, baking soda, baking powder, Splenda, salt, cinnamon and nutmeg

4. In medium bowl, beat 4 eggs. Add grape seed oil, buttermilk, heavy cream, melted butter, and vanilla, and whisk until well blended.

5. Pour wet ingredients into dry ingredients and mix with wooden spoon until batter is combined (don’t over mix)

6. Fold in walnuts and cranberries

7. Pour into loaf pan and bake at 350 degrees for 50 minutes

8. Cool in pan for 5 minutes on cooling rack

** This bread is great with butter and a cup of tea