Best by:
24 months
Sugar made from fructose and glucose, can be used as a preservative in various pastries, ice creams and chocolates.
Our technical sugars let you completely control how their intrinsic characteristics are used in your products. You can choose their sweetening power, their melting point and their anti-freezing power to suit your needs. Production processes are specific to each sugar depending on its origin.
Sugar made from fructose and glucose, can be used as a preservative in various pastries, ice creams and chocolates. Has a strong sweetening power and the following technical characteristics: 72°B, SP 125%, AFP 190%.
24 months
Crystallised invert sugar syrup
No
No
1.4KG
No
Recommended keep at 15-25 C, in a dry place out of light, in original packaging until use and closed.
Any Celebrations
Recommended use: The ideal substitution for classic sugar when making ice creams, spun sugar, crystallized sugar balls, vegan desserts and more.
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