DESCRIPTION
Utilizing co-crystalization technology. 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.
- 95% Sucrose
- 5% Invert
- 10% on USS 50 (Max)
- 35% (CUM) on USS 100 (Min)
- 40% thru USS 200 (Max)
APPLICATION
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 applications (frosted cereals, frozen desserts, and sweet snacks). Colored Confectioners Sugars make the perfect accent piece to bake in or apply as topping for bakery, confections, and novelty frozen desserts.
