Sugar for decoration, fillings, confectionery and adding flavour
Icing sugar is very finely ground sugar, with or without the addition of anti-caking agents such as potato starch or tricalcium phosphate (TCP). Icing Sugar is used mainly for decoration and the production of fillings, fondants and dry mixes. The small, highly irregular crystals of icing sugar provide a very large surface area, guaranteeing optimum solubility.
Compressed sugar, crushed and sieved into large, white, compact particles. Various products with particle size between 1400 and 3000 μm. There are also crunchy Nib Sugar products with a particle size between 2500 and 3000 μm. Nib Sugar is used mainly for decorating baked goods and confectionery.
Sugar crystals coated with vegetable fat to improve shelf life and protect against melting when used on packed baked goods. Available in three versions: Decoration Nib, Decoration Icing and Decoration Crystal Sugar. The products are easy to use and have excellent flow properties for use in the food industry.
Brown sugar with an aromatic aroma and flavour, which consists of sugar and cane sugar syrup. The product is available in a moist (soft) and a dry version. The Dry Brown Sugar is free-flowing because maltodextrin has been added as an anti-caking agent. Brown Sugar is used in baked goods, dressings, sauces and muesli and for adding flavour and colour to beverages.