“On my second bag of this. I really like it as a powdered sugar replacement. I use it in ice creams mostly, works great and doesn't crystalize when cold/frozen. I switched to a powdered allulose/monk fruit blend after my first bag, but this seemed way sweeter. I don't pick up an aftertaste at all & it has minimal cooling. Will continue to be my go-to.”
“I’ve been using BochaSweet for 4 years. I love the granular and powdered sugar versions and use them daily in my homemade baked goods because they measure equally 1:1 for regular sugar and powdered sugar in recipes. I don’t recommend the brown sugar version because it contains Erythritol, but the powdered and granular are 100% BochaSweet which is naturally derived from pumpkins. The only issue with the powdered version is that it tends to have lumps, so you need to break them up or sift it.”
