{"version":"1.0","provider_name":"Innovative Pastry Education","provider_url":"https:\/\/jordibordas.com\/z","author_name":"Tatiana Aniambossou","author_url":"https:\/\/jordibordas.com\/z\/blog\/author\/tatiana-aniambossou\/","title":"- Innovative Pastry Education","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"axsYi23h59\"><a href=\"https:\/\/jordibordas.com\/z\/forums\/reply\/9912\/\">Respuesta a: Foro de consulta. Curso de introducci\u00f3n a la pasteler\u00eda sin az\u00facar (ingl\u00e9s)<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/jordibordas.com\/z\/forums\/reply\/9912\/embed\/#?secret=axsYi23h59\" width=\"600\" height=\"338\" title=\"\u00abRespuesta a: Foro de consulta. Curso de introducci\u00f3n a la pasteler\u00eda sin az\u00facar (ingl\u00e9s)\u00bb \u2014 Innovative Pastry Education\" data-secret=\"axsYi23h59\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","description":"Hi Jordi. I&#8217;m in Canada and the allulose is not an authorize sweetener. with which other sweetener can I replace it to have the same result please on these recipes? Is the Maltitol good? You did not talk about the Maltitol which is widely used in Europe by the professionals. Please let me know what [&hellip;]"}