If you wish to substitute agave nectar for white sugar the equivalent is 2/3 cup of agave nectar for each cup of sugar. You should also lessen the amount of liquid used in a recipe by 1/4 cup.
According to the Madhava Agave nectar website
(http://www.madhavasagave.com/FAQ.aspx#q31) the
Sugar To Agave Conversion is
# 2/3 cup agave replaces 1 c. sugar
# To compensate for the extra moisture in the agave, reduce other liquids by 1 fl. Oz. per 2/3 c. agave used.
# To avoid over-browning, reduce oven temp by 25 degrees and increase time by 6%.
1/3
One cup
Sugar makes your baked goods sweeter and helps to improve their shelf life. Sugar also makes baked goods retain their moister.
Yes
As a market segment, frozen baked goods realized sales of $1.5 billion in 2002
Gluten is a binding agent. It keeps baked goods from falling apart and being crumbly.
It only takes a couple teaspoons of citric acid to help preserve baked goods. Vitamin C is also used to preserve baked goods.
A danish is an inanimate baked good, I doubt that it makes other baked goods.
It depends on the demand for baked goods. Ex. If there are only 10 people in a town that want baked goods, you only need one baker. If there are 100 people in a town that want baked goods, you need about 3, if there are 1,000 people in a town that want baked goods, you need about 10.
Yes/
baked goods
Yes, they can. I am lactosentolerant, and I can eat baked goods that have butter and milk in them, just not a lot at one time.
Generally speaking the yeast in baked goods will cause such foods to spoil and become moldy faster.