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Pearl sugar




Packaging : 10 kg, 25kg

Origine : Union Européenne

Used for : The pastry, The biscuit , Ice cream maker




 

Also called "Casson" sugar or "Pearl" sugar, this sugar cames from white granulated sugar beet.

It is obtained by grinding and then coating crystallized sugar.

Is the opening average (OM)  which makes the difference between the various types of sugar grains:

carrarec15 Pearl sugar C15 : OM : 2 mm


carrare c25 Pearl Sugar C25: OM : 3.5 mm

carrare c30 Pearl sugar C30 : 4 mm

carrare C401 Pearl sugar C40 : OM : approximately 7.2 mm

carrare C50 Pearl sugar C50: OM:  13 mm

 

Comparing element: average opening size of crystal sugar is 0.6mm


Pearl sugar is used to decorate pastries (cakes, cookies, ginger breads and more)




Coated pearl sugar




Packaging : 25kg

Origine : Union Européenne

Used for : The pastry, The biscuit , Ice cream maker

Download : FT sucre perlé enrobé palme V11.pdf



This pearl sugar is coated with vegetable fat without trans fatty acid. This is a good solution to enhance the stability of decorations on wet pastries and/or preserved in hermetic packaging.

The advantage of it is that it is stable to freezing and retains its crisp after thawing.

The available vegetable fats are palm oil RSPO Mass Balance certified or cocoa butter, shea stearin, colza oil and sunflower.


Coated pearl Sugar E03 : OM : 0,5 à 1,1

Coated pearl sugar E05 : OM : 0,7 à 2,0

Coated pearl sugar E10 : OM : 1,4 à 2,8

Coated pearl sugar E15 : OM : 1,7 à 3,4

Coated pearl sugar E20 : OM : 2,0 à 4,5

Coated pearl sugar E25 : OM : 2,5 à 5,6

Coated pearl sugar E30 : OM : 3,2 à 6,3

Coated pearl sugar E35 : OM : 4,0 à 6,5




Blond Vergeoise




Packaging : 25kg

Origine : Union Européenne

Used for : The pastry, Caterers




This sugar is obtained from sweet beet. It is a white granulated sugar which has been colored and flavored.


Its consistency is delicate and has a characteristic flavor.



This product has a Belgian origin and its overall used in the northern French pastries (sugar pie, flan Flanders, pancakes, waffles).




Dark Vergeoise




Packaging : 25kg

Origine : Union Européenne

Used for : The pastry, Caterers




As its counterpart: the blond vergeoise, brown vergeoise is also derived from sugar beet.



This sugar at the beginning was crystallized and white,but then it has been crushed and color and flavour added.



It keeps the same characteristics that blond vergeoise, except that it has a stronger flavor than the first one.




Muscovado or Barbados sugar




Packaging : 50kg, 10kg

Origine : Ile Maurice

Used for : The pastry, The biscuit , Caterers




The sugar "dark" muscovado from Mauritius has a dark brown color.

It is not refined nor crystallized.

Its high molasses concentration which gives it its special flavor.

It is popular for making pastry cakes and gingerbread for example.

It is packaged in polypropylene bags of 50 kg coated with a polyethylene film.

It is also sold in 10 kg boxes.




Icing sugar




Packaging : 25kg

Origine : Union Européenne

Used for : The pastry, The biscuit , Pharmaceutical laboratories, Chocolatiers




The product that we propose to you is obtained by grinding granulated sugar.



The crystals are reduced into a fine powder (average opening: 0.03 to 0.06 mm).



The icing sugar with starch, contains 2 or 3% starch potato starch, an anticaking agent. In fact, the size of the grains of sugar is very small, therefore it is more sensitive to clumping that other sugars in general.



The sweetness of sugar is approximately the same as the crystal sugar, but if we compare it to an equivalent volume, the icing sugar is lighter: it weighs 1.5 times less than the crystal sugar.



Icing sugar is instantly soluble in water.



Is perfect for decorating cakes (icing operation, hence comes the name). It is also used to "dusting" cakes, pies, or to sweeten egg whites.




Coated, coloured and aromatised pearl sugar (vegetable fat)




Packaging : 25kg

Origine : Union Européenne

Used for : The pastry




The pearl sugar is coated with vegetable fat without trans fatty acid. This is a good solution to enhance the stability of decorations on wet pastries and/or preserved in hermetic packaging.

The advantage of it is that it is stable to freezing and retains its crisp after thawing.

The available vegetable fats are palm oil RSPO Mass Balance certified or cocoa butter, shea stearin, colza oil and sunflower.

These same coated grains can be colored or flavored or both. However, the aromas are volatile and resist poor cooking.


Coated, coloured and  aromatised pearl sugar (vegetable fat) E03 : OM : 0,5 à 1,1

Coated, coloured and  aromatised pearl sugar (vegetable fat) E05 : OM : 0,7 à 2,0

Coated, coloured and  aromatised pearl sugar (vegetable fat) E10 : OM : 1,4 à 2,8

Coated, coloured and  aromatised pearl sugar (vegetable fat) E15 : OM : 1,7 à 3,4

Coated, coloured and  aromatised pearl sugar (vegetable fat) E20 : OM : 2,0 à 4,5

Coated, coloured and  aromatised pearl sugar (vegetable fat) E25 : OM : 2,5 à 5,6

Coated, coloured and  aromatised pearl sugar (vegetable fat) E30 : OM : 3,2 à 6,3

Coated, coloured and  aromatised pearl sugar (vegetable fat) E35 : OM : 4,0 à 6,5




Fondant 11 et 17




Packaging : 10kg, 25kg

Used for : The pastry, The biscuit , Chocolatiers, Confectionnery




It is a mix of sugar, glucose syrup and vegtable fat. It is in powder. It is mostly used in icing because they can provide the good texture and bightness on the finish product.

Fondant can be also used to make filings (mix with butter and/or margarine to realize fat fellings)




Fondant 17




Packaging : 10kg, 25kg

Used for : The pastry, Chocolatiers, Confectionnery




It is a mix of sugar, glucose syrup and vegtable fat. It can be liquid or in powder. It is mostly used in icing because it can provide the good texture and bightness on the finish product.

Fondant can be also used to make filings (mix with butter and/or margarine to realize fat fellings)