Is there anyone who uses maple syrup in biscuits or cakes?
Could you tell me your experiences?
Hi! I tried to use maple syrup before when I was developing honey semi-sweet biscuits. I liked the profile of maple syrup as is - it gives this sweet and caramelic flavor. However, at very high dosage, it can make the dough stickier than usual and we found it hard to process especially during lamination (it also makes the dough very soft). In the end, we opted to use flavor.