For The Modern Baker

Fruit-Sweetened and fat-free products can become special rich treats with Wax Orchards custom natural ingredients!

Why Bake With Concentrated Fruit Juices?

From Professional Healthy Cooking and Healthy and Delicious: 400 Professional Recipes by Sandy Kapoor, Ph.D., M.P.H., R.D., at Cal. State Polytechnic University:
     "Baked goods, like cakes, cookies, and bars, can be sweetened with unsweetened fruit juice concentrates. Baked goods sweetened with fruit juice concentrates ,which are humectants, stay fresh longer and retain moisture better than those sweetened with white sugar". 
     Wax Orchards fruit juice concentrates taste 1 1/2 times sweeter than sugar and twice as sweet as honey, yet contain 1/3 fewer calories than sugar.
     From Sweet and Natural Baking, Sugar-free, Flavorful Recipes by Mani Niall: "For best results, use Fruit Sweet in the recipes in this book...it is one of the secrets of our success." (See Mani's Bakery's beautiful cakes at www.manisbakery.com.)

• Fruit Sweet, our special blend of pear, pineapple, and peach juices, tastes like light caramel.

• Pear Sweet is equal to Fruit Sweet in nutrition value. Light flavor for light desserts.

Unaffected by heat or freezing.

To Convert Your Own Recipes--

Substitute 2/3c.sweetener per cup of sugar in the recipe.  Reduce other liquids by 1/3 the amount of sweetener used.

The conversion table below is a guideline for substitutions.

For the  Modern Coffee Bar

Satisfy all customer needs with one great tasting chocolate!

Now you can make fat-free, fruit-sweetened, vegan, diabetic friendly Mocha. Add all the anti-oxidants and  from cocoa without the fat and sugar.

LESS IS MORE:

Wax Orchards full-bodied dark chocolate, with no water added, is a double fudge, so you use less. The 64 fl. oz. tub makes 128 servings of premium quality Mocha! 

Plus, while saving space and money, you won't dilute your quality coffee.

The world's best cocoas, combined with concentrated fruit juices, creates chocolate to make the best coffee beans happy. As coffee experts know, the quality, variety, and domain of origin of the bean, the blend, and the roasting process all influence the character of your coffee

.

Like the coffee bean all the criteria mentioned is true for cocoa beans and chocolate. This is why we offer 3 distinct varieties of chocolate to complement your coffee:

           Fudge Fantasy -- sweet, rich, intense chocolate flavor

        Oh Fudge! -- medium sweetness, mellow flavor

        Classic Fudge -- bittersweet European style

Other Suggested Uses: Brownies, cakes, icings, fondue, swirl into cheesecake batter, chocolate milk or top frozen desserts or fresh fruit.

11 oz. retail jars are available for take-home.

Gourmet Magazine:  "Heavenly, and wholesome... a rich yet nonfat chocolate."

Chicago Tribune:  "The sugar may be missing but not the flavor."

From the ADA first gourmet catalogue:   "A dream come true for those who thought fudge was taboo."

For The Health of It!

The Why Of Fruit Sweeteners vs. Honey, Rice Syrup

From Patti Lynch's books, Gourmet Inspirations and Sweet Inspirations, reviewed by Nancy Bohanon, MD, Endocrinology, Diabetes, Internal Medicine and endorsed by the ADA of Washington State.

"Fructose, as found in fruit sweeteners, is a naturally occurring sugar found in fruit and is not associated with a rapid rise in blood sugar. Sweeter than honey or cane sugar, less is needed in a recipe. This provides a double benefit: fewer calories, more sweetness."
     "Honey and fruit sweeteners look similar, but honey contains glucose that normally causes a fast and high rise in the blood sugar. Honey is only 1/2 as sweet tasting as fruit sweet..  "Rice syrup based sweeteners, like cane sugar, also cause a fast rise in the blood sugar.  With a condition such as diabetes, honey and rice syrup may not be appropriate to use." Also, like honey, rice syrup is less sweet than fruit sweet.
     According to the Rice Council in Houston, Texas, rice syrup is not a complex carbohydrate. "When it is in a syrup form, it becomes a simple carbohydrate, much like corn syrup."

Suggeted Cookbooks:

Sweet & Natural Baking: Sugar-Free, Flavorful Desserts from Mani's Bakery by Mani Niall Mark McLane (Photographer) Mani Niall has become famous for the beautiful yet indulgent desserts sold at his Los Angeles bakery. In Sweet & Natural Baking, Niall explains how to make naturally sweetened treats using only whole grain flours. (Some are also low fat, but that's not a particular objective in this book.) Carefully detailed instructions should guide you to perfect results for baked desserts, including cookies, muffins, scones, pies and cakes. There are useful descriptions of ingredients to help anyone unfamiliar with using whole grains and sweeteners, such as concentrated fruit juice, in baking.

Kids' Stuffin's:
Good & Healthy Snacks for Kids to Make & Eat
by Patti Lynch
Illustrator: Melissa Bale

A cookbook filled with healthful, fun, & tasty snack recipes based on the food pyramid
Illustrated with charming colorful animal characters
Simple instructions give children a positive "hands on" experience in the kitchen
Great ideas for school lunches
Low fat & no refined sugar recipes
Food Groups / values included
Exchanges for those with diet restrictions