Candy-Pac® is a dry fondant sugar manufactured by a patented technique. Micron-sized crystals of pure cane sugar have been bonded with corn syrup to produce an elegant white, free-flowing product. Candy-Pac requires only direct compression to produce the highest quality candy tablets with excellent compressibility, low hygroscopicity, smooth disintegration and mouthfeel characteristics.

INGREDIENTS:
Sugar, Corn Syrup

TYPICAL ANALYSIS:
Typical Characteristics:
Sucrose 96.5%
Corn Syrup 3.5%
  Moisture 0.8% (Max)  

PHYSICAL PROPERTIES:
Color (ICUMSA @ 420nm):
65 (Max)
Bulk Density (lbs/cu ft):
40 lbs/cu ft
Granulation:

5% on USS 12 (Max)
5% thru USS 200 (Max)

MICROBIOLOGICAL:
Yeasts
50/g (Max)
Molds
50/g (Max)
Mesophiles 500/g (Max)

FUNCTIONAL PROPERTIES:
• Excellent direct compressibility
• Non-gritty
• Convenient carrier for flavors • No added anti caking agent

APPLICATIONS:
• Creams
• Lozenges
• Other candies

PACKAGING:
 50 lb/22.67 kg net weight bag in a box.

STORAGE:
Candy-Pac is recommended to be stored at temperatures less than 80°F and relative humidities below 70%.


The information in this bulletin is true and accurate to the best of our knowledge. However, since the conditions of use are beyond our control, nothing contained herein should be construed as representation, guarantee or warranty, expressed or implied.