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With the same sweetening power as regular sugar (sucrose) and with a light texture and minimum particle size.

With the same sweetening power as regular sugar (sucrose) and with a light texture and minimum particle size.

With a light texture and minimum particle size.

Widely used in conventional confectionery to finish preparations, it is also very useful for the elaboration of dehydrated crunchy, baked or tile type biscuits, where the intention is to obtain a delicate and very crunchy texture.

CARACTERISTICS

Intense white in colour, Icing has a very fine granulometry, low weight and PAC and POD 100. For direct use, its properties make it particularly easy to integrate and mix in any production process. It melts just like regular sucrose and can caramelise at the same temperatures. In contact with water, it dissolves very easily.


APPLICATIONS

It can replace sucrose in any of its uses.

It is interesting in a variety of different uses.

It is interesting in different preparations where the crunchy texture is important: crunchy, dentelle, tiles, biscuits, Breton sablé, pâte sucrée,... It is also very useful in semi-cooked whipped doughs (coulant type), dehydrated doughs (meringues,...) and essential in the preparation of soufflé (for the mould and for the dough).

Very useful for cold preparations (coulis, sauces, cocktails...), where its fine texture allows a total dissolution of the sugar without temperature. Necessary for American pastry in frosting type creams (buttercreams, frosting,...) and in pastry glazes (donut type).

DOSE

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