Many of you probably use red and gold safes in your baking depending on the sugar content of the recipe.
However, are you interpreting the sugar resistance of gold safes as "polysaccharide resistant" or "osmotic resistant"?
Actually, that is a mistake.
In this article, we will compare the fermentation power of red saff and gold saff under various conditions, and explain the differences and principles.
〇 Table of Contents
00:38 Explanation of the formulation used in the experiment
01:26 Basic differences between red and gold saff
03:13 Using honey nullifies glucose tolerance⁉
03:57 The true nature of "sugar tolerance
06:27 Why using honey nullifies glucose tolerance
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