Agave syrup is a natural sugar. Its production is based on the extraction, filtration and hydrolysis of the juice naturally present in the heart of the agave.

The filtered and hydrolyzed juice is then concentrated, at a temperature higher than 95°c, in a liquid syrup a little more fluid than honey. Its color varies from clear to dark amber, according to the degree of transformation.

Agave syrup is composed mainly of simple sugars: fructose (56%) and glucose (20%). It is gluten free.

Agave syrup is a specific sugar with particular nutritional and metabolic qualities:

• It has a sweetening power 30% higher than that of conventional sugar. You need less to sweeten and the caloric intake is reduced.
• It has a low glycemic index thanks to its high fructose content (about 20)
• It has a neutral taste

Baking tip: 75 grams of Agave Syrup for 100 grams of sugar (1 teaspoon of sugar = 1/3 teaspoon of Agave Syrup)