Coffees, Teas & Aromatics
Substitutes for Wildflower Honey in gelato
Wildflower (multifloral) honey is a natural invert-type sweetener made mostly of fructose and glucose (~82% sugars, ~17% water). In gelato it acts as a high-PAC sugar and aromatic, boosting softness and scoopability while adding floral flavor. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then firmer (PAC -14), adjust to compensate.
Swap ~1:1, then firmer (PAC -21), adjust to compensate.
Swap ~1:1, then firmer (PAC -133), +6% fat, -11% solids, adjust to compensate.
Swap ~1:1, then firmer (PAC -126), -51% solids, adjust to compensate.
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