DESCRIPTION
A dry baking fondant manufactured to the highest standards. Micron-sized crystals of pure cane sugar have been bonded with invert sugar to produce porous, free-flowing white particles resistant to caking, grain or grit. Bakers Drivert®; has no added anti-caking agents and merely requires the addition of water (with no heat) to produce the highest quality fondant for icings, glazes and pan-coated confections. It acts as a dispersing medium for fats, oils and emulsifiers with excellent extrusion qualities and superior whiteness and taste. Natural humectants keep icing moist and provide longer shelf life.
- 92% Sucrose
- 8% Invert Sugar
- 15% on USS 20 (Max)
- 20% thru USS 80 (Max)
- Pulversised Sugar (starting): 98.5% (Min) thru USS 325
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.
