Sugars

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  • Brown mixture of fine sugar crystals and invert sugar syrup. It is presented in the form of brown granules. Consistency: soft mass. Shape: sieved sugar crystals. Color: dark brown. Smell: typical of soft brown sugar. Flavor: sweet brown sugar.

  • Monosaccharide obtained from the purification and crystallization of D-glucose, containing a molecule of water of crystallization.

  • Glucose powder is dehydrated glucose syrup. It prevents recrystallization of sugar in candies and gummies. It gives elasticity and keeps sweet preparations such as pastries, ganaches and truffles tender. It is presented in the form of white powder, neutral odor and sweet flavor.

  • Long chain dietary fiber extracted from chicory. It has the property of forming gels with high water retention. Thickens and stabilizes when cold. It can replace eggs and fats. It needs to rest for 3 to 12 hours for its complete hydration. It is presented as a fine white powder, slightly yellowish. Neutral taste and odor.

  • A sweetener derived from sugar presented as a fine white powder with a slightly sweet taste.

  • A sweetener derived from sugar presented as a fine white powder with a slightly sweet taste.

  • Purified and concentrated aqueous solution of nutritive saccharides, obtained by hydrolysis of corn starch.

  • Purified and concentrated aqueous solution of nutritive saccharides, obtained by hydrolysis of corn starch.

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