Technical sugars
Sucrose (common sugar) is widely known and remains a must for many. However, in our offering, we provide alternative sugars that cover areas where sucrose falls short.
Why use technical sugars?
Using technical sugars instead of regular sugar offers significant advantages in the professional kitchen. These sugars are designed to fulfil specific functions beyond simple sweetening, such as improving the texture of ganaches, ice creams and caramels. They allow the creation of products with special characteristics, such as crispier meringues or more tender buns, and optimize processes such as the activation of kombuchas. In addition, some technical sugars facilitate the production of less sweet products, ideal for savoury dishes.
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