A TIMELESS CLASSIC FOR TODAY’S FOOD INDUSTRY
Date paste has been consumed for millennia in a variety of foods around the world. Today, date paste is used in the food industry as a filling for pastries and biscuits, and as a healthier substitute for sugar in cereals, puddings, baked goods, energy bars, ice cream and confections. Date paste also adds flavor and sweetness to salad dressings, marinades, glazes and smoothies.
Date paste’s low moisture and acidity give it a long shelf life and make it easy to work with. Date paste won’t interfere with chemical leavening systems or greatly alter yeast-leavened dough characteristics, and the invert sugar content gives food – especially baked goods – a pleasantly softer texture.
THE SCIENCE OF DATE PASTE
Experiments using date paste in bread show how it works its “magic.” Bread made from wheat flour and date paste showed a decrease in water absorption. Other benefits were revealed as well, including reduced dough development time and increased dough softening time. Acceptability tests have shown that substituting date paste for sugar at the rate of 8% was optimal for bread improvement.
A WELCOME ADDITION
Date paste improves the taste of the foods it helps make, with notes of caramel, brown sugar and vanilla. It also has an amazing nutritional profile. As a replacement for sucrose, date paste adds important minerals, vitamins, fiber and healthful plant compounds called phenolics.
• Adds sweetness without refined sugars
• 78% invert sugar
• High fiber content
• Low-glycemic index food
• 16 vitamins and minerals
• No cholesterol
• Good source of phenolics
• Good source of natural antioxidants
• 50% more potassium, by weight, than bananas
PURE AND SIMPLE
To make our date paste, we grow and process our own dates in California and Arizona – without additives, sulfating agents or artificial flavors – and use select imported varieties. Organic and conventionally-grown date paste are both available.