Basic properties of icing sugar:
- Easy to process and free-flowing. Controlled in-line conditioning and addition of suitable anti-caking agents provide the proper flow behaviour.
- Easy to measure quantity.
- Can be mixed well and homogenously with, for instance, dry powder mixes.
- The packaging protects the product against moisture.
- Wide range of uses in the food industry, for industrial products and products prepared according to traditional methods.
- Tailor-made solutions are possible with anti-caking agents and other ingredients.
Functional advantages of icing sugar:
- Decorative properties (e.g. for toppings on cakes and pastries).
- Regulates the flow behaviour.
- Provides biscuits with fine structure/texture.
- Suitable as a basis for glazing mass and (pre)mixes for bakeries.
- Also for powder mixes for hot and cold drinks (dissolves more quickly).
- Improves the flavour and texture of butter creams and chocolate.
- Increases the volume of meringue products.
- Very fine coating for gum sweets.
Basic parameters
|
|
Anti-caking agent | Average particle size (mm) | Fraction > 0.1 mm (%) |
| Pure icing sugar | None |
0,02 0,03 |
25 |
| Icing sugar with starch | Starch 4-5% |
0,02 0,03 |
25 |
| Icing sugar TCP | Tricalcium phosphate 0.6 - 0.8% |
0,02 0,03 |
25 |
| Starmelis TCP |
Tricalcium phosphate 0.6 - 0.8% |
0,03 0,04 |
25 |
| Confectioners’’ sugar | Dried glucose syrup 4-5% |
0,02 0,03 |
25 |
Super fine icing sugar
Super fine icing sugar was developed in a unique process in collaboration with Cosun Research & Development. The result is an ultrafine icing sugar with an average particle size of between 10 and 15 μm. It gives products a silky shine and a creamy, soft mouthfeel. To minimise sensitivity to moisture, the milled sugar is conditioned by means of a special technique that creates a lump-free icing sugar with excellent flow properties.
The packing foil has a high moisture barrier to seal in the sugar’s special properties. Super fine icing sugar is a perfect ingredient to make fondant, meringue, glazes, fudges and fillings.