micron-sized crystals of pure cane sugar are crystallized with invert sugar to produce white, free-flowing porous particles resistant to caking. It provides rapid wet-out in cold water with excellent extrusion quality, and generates an ultra-smooth cream center.
A wide range of Bakery and Candy Fondants, Icing Sugars, and Colored Confectioners Sugars can add value to a variety of baked goods or confectionaries. Our dry fondants’ ultra-fine particle size consistently gives finished products a smooth, creamy mouth-feel with no grit. For other candy applications, Candy - Pac®;Direct Tableting Sugar provides a unique formulation that acts as a solid base for hard sugar based candies. Icing Sugars yield a soft, velvety texture in icings and high quality glazes. Colored Confectioners Sugars Crystals can be added to a variety of products for further visual appeal, with a spectrum of colors available including custom options.