Fondants Candy

Fondants Candy

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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.

APPLICATIONS
Fondant’s natural white color, flavor and functional properties complement an assortment of products including baked goods (icings, glazes, confections), confections (cream centers, caramels, cordials, fudge and glazes), and other applcations (frosted cereals, frozen deserts, and sweet snacks). Candy - Pac®;Direct Tableting Sugar is perfect for mints, sours, sweeties, or tablets. Colored Confectioners Sugars make the perfect accent piece to bake in or apply as topping for bakery, confections, and novelty frozen deserts.
BENEFITS
  • Candy-Pac®: clean label declaration
  • Candy-Pac®: smooth disintegration
  • Candy-Pac®: low hygroscopicity
  • Candy-Pac®: free flowing sugar compressibility
  • Candy-Pac®: direct compression white
  • rapid surface drying enables centers to be smoothly and uniformly coated
  • one step mixing cold process for rolled creams
  • requires no cooking
  • absorbs water rapidly
  • certified kosher
PRODUCT LIST - Fondants Candy
Easy Fond® Fondant Sugar
a dry candy fondant produced by taking micron-sized crystals of pure cane sugar, bonding them with invert sugar to create porous, free-flowing white particles that are naturally resistant to caking. Just add water (no heat) to produce the highest quality fondant for candy products with excellent extrusion qualities and superior whiteness and taste. This convenient method disperses fats, oils, colors, flavors and emulsifiers; resulting in no separation, grit, or clumping texture in your cream centers,
caramels, cordials, fudge and glazes.
Amerfond® Fondant Sugar
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.
Nulofond®
a free flowing dry fondant sugar system prepared by processing sucrose into an agglomerated base for use in confections. An ultra-fine particle size ensures dispersity of fats, oils, colors, flavors and emulsifiers for no grit. No anti-caking agents are included. Nulofond®; is a rapid wet-out cold process fondant and is used by confectioners for cream centers, cordials, fudge, glazes, drizzles, and swirls.
Candy - Pac®Direct Tableting Sugar
a dry fondant sugar manufactured with a proprietary patented technique. Micron-sized crystals of pure cane sugar are bonded with corn syrup to produce an elegant white, free-flowing product. Requiring only direct compression to produce the highest quality candy tablets with excellent compressibility, other benefits include low hygroscopicity, with smooth disintegration
and mouth feel.