Sugars & Sweeteners
Substitutes for Honey in gelato
Honey is a natural invert-sugar syrup produced by bees, roughly 82% sugars (fructose slightly exceeding glucose) and 18% water. In gelato it acts as a high-anti-freeze, high-sweetness sugar that also contributes a distinctive floral flavor. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then firmer (PAC -12), -6% solids, adjust to compensate.
Swap ~1:1, then firmer (PAC -14), -7% solids, adjust to compensate.
Swap ~1:1, then softer (PAC +19), +10% solids, adjust to compensate.
Swap ~1:1, then firmer (PAC -26), adjust to compensate.
Swap ~1:1, then firmer (PAC -23), -12% solids, adjust to compensate.
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