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.
- 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 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 desserts.
- absorbs water rapidly
- certified kosher
- one step mixing cold process for rolled creams
- rapid surface drying enables centers to be smoothly and uniformly coated
- requires no cooking
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