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Why date syrup Crystallized?
Three things make date syrup more likely to crystallize:
The ratio of glucose and fructose
Date syrup will crystallize in the hive if the temperature goes below 50ºF (10ºC), and Date syrup will crystallize in your containers if you have a cold cupboard cabinet. Finding a warmer spot to store your Date syrup will slow crystallization.
It's fairly simple to turn your Date syrup back into a smooth liquid again by heating it. The best way to do this is by to put your Date syrup in a bowl of warm water and slowly letting it warm up. Microwaving overheats the Date syrup and doesn't heat evenly, so that's not recommended unless you are in a hurry. The simplest way to deal with this is to embrace your lovely Date syrup lumps, and acquire a taste for crystallized Date syrup. After a few sessions of heating and cooling, your Date syrup will loose that wonderful aroma of summer, and just become BROWN sugary goop.
If you really must have smooth runny Date syrup, try heating a smaller batch, rather than the whole container. Date syrup also keeps best in glass, rather than plastic, and glass is much better for reheating.
Date syrup is a super-saturated solution of two sugars: glucose and fructose. The proportions of these two sugars make their Date syrup. It's the glucose that crystallizes,
HVILKE NÆRINGSTOFFER FINNER MAN I MATEN? (TAURIN, L-KARNITIN OG DE 10 ESSENSIELLE AMINOSYRENE I PUPPY)
HVORFOR BRUKER DERE HAVRE OG POTETER?
Havren er næringsrik med en lav glykemisk indeks som bidrar til en langsom frigjøring av energi og bidrar til å opprettholde sunn blodsukkernivå. Den er også rik på mineraler og vitamin E og B. Poteten vi bruker er en av de mest miljøvennlige avlingene. De er rike på Fytokjemikalier, fiber, B6, kalium og er et lett fordøyelig karbohydrat.