Emergency Replacement Solutions for Common Baking Materials

We all know that baking requires many materials, such as flour, sugar, milk, eggs, and whipped cream, which are basically common in the homes of baking fans. However, even if they are always available, there will inevitably be times of negligence. Friends who often bake know that it is very common to encounter emergency material shortages during baking. If you can buy materials in time, it will be fine, but what if you can’t buy them for a while? Then, let’s give you some tips and list some emergency replacement methods for common materials. Of course, if time permits, it is recommended that you give priority to buying raw materials.

01 Replacement of white sugar

• Honey
  As a natural sweetener, honey is rich in various vitamins, minerals and amino acids. Its sweetness is 25% to 50% higher than that of sucrose. Therefore, it is often used as a substitute for white sugar in baking.
  Replacement method: Replace white sugar with an equal amount of honey; if the replacement amount exceeds 200 grams, the excess should be replaced in a ratio of 3:4 between honey and white sugar, and the amount of other liquid ingredients needs to be reduced by one quarter. To balance the pH, add a small amount of baking soda.
• Maple syrup
  Maple syrup is a slurry refined from the sap of sugar maple trees. It is rich in minerals. High-quality maple syrup is golden yellow and exudes a light aroma and unique sweetness. Although its sweetness is only 60% of that of sucrose, pure maple syrup contains more sugar than granulated sugar. When used in baking, it can make food present a more attractive color.
  Replacement method: When baking, maple syrup can be used to replace white sugar in a ratio of 3:4, and the amount of other liquid ingredients can be reduced by one-quarter accordingly to achieve the ideal taste and texture.
• Maltose
  Maltose is a sweet syrup made from starchy grains through cooking and fermentation. Its color is similar to honey, but its sweetness is slightly less. In the baking process, replacing white sugar with maltose not only provides richer nutritional value, but also adds a unique flavor to food.
  Replacement method: Replace white sugar with maltose in a 1:1 ratio, and reduce the amount of liquid in the ingredients by a quarter to maintain the taste and texture of baked goods.

02 Replace refined flour

• Whole wheat flour
  In most cases, whole wheat flour can directly replace white flour in baking recipes in a 1:1 ratio. However, it should be noted that whole wheat flour will affect the flavor, taste and density of the original pastry. If you want to make cakes, muffins or other pastries that pursue a light taste, you can try to replace traditional white flour with whole wheat flour.
• Gluten-free flour
  Gluten-free baking has always been regarded as a healthier choice. Therefore, you can consider using gluten-free flour as a substitute for white flour. Usually, gluten-free flour is made by mixing basic flour with starch, and the sources of these basic flours are very diverse, such as chia seeds, teff, flax seeds, coconut flour or hemp seeds.

03 Replace butter and vegetable oil

• Avocado
  Both avocado and butter are rich in fat, so it is a good choice to use crushed avocado flesh to replace butter when making pastries such as brownies. This not only can play the role of butter, but also can add rich nutritional value to desserts, including multiple vitamins, fatty acids, proteins and trace elements. Because avocado contains a high water content, it can also make the baked food softer, chewier and less prone to breaking.
  Replacement method: You can directly use avocado flesh to replace the butter in the recipe in a 1:1 ratio.
• Coconut oil
  Coconut oil is mainly an oil extracted from coconut meat. Compared with other oils, it is easier for the human body to digest and has less burden on the body. It has a fresh coconut aroma. When used to replace butter or vegetable oil in baking, it can add a unique fragrance to the food. Especially when making cookies, using coconut oil can also make the cookies taste crisper.
  Replacement method: You can simply use coconut oil to replace the butter in the recipe in a 1:1 ratio.
• Almond butter
  The fats in almond butter (also found in walnuts and hazelnuts) have similar composition to butter, such as lactose, saturated fats and a small amount of cholesterol. It is also high in fiber, calcium and vitamin E, making almond butter a delicious and healthy alternative to butter.
  Substitution method: Use almond butter to replace butter in a recipe in a 1:2 ratio.

UFM1000P is an ultrasonic food cutting machine specially designed for round cake portioning. With optional paper inserts to separate each slice, it offers much clean cutting effect and convenience for transferring. The machine can be processed with round cakes from frozen to ambient, like mousse cake, cheese cakes, ice cream cakes, sponge cakes and so on. Besides, it could be programmed to cut for different divide numbers. Featuring a single cutting mode, it is much suitable for manufacturers who is only supply round products.

• Average speed: about 180-240 products per hour
• Friendly and easy operation
• Reliable and durable ultrasonic machine
• Increased quality and labor saving enhance capacity ​
• Improved portion quality and consistency

About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.

Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.

Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.

Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions