DESCRIPTION
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.
- 96.5% Sucrose
- 3.5% Invert Sugar
- 1% on USS 20 (Max)
- 50% thru USS 80 (Max)
- Pulversised Sugar (starting): 98.5% (Min) thru USS 325
