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Fondant is a white, homogeneous solid paste and consists of finely crystallized sucrose and glucose syrup.
- Standard fondant
- Ready to use fondant
- Freeze thaw stable fondant (icing)
- Flavoured fondant
- Roll fondant
- Powdered fondant
Invert Sugar Paste
Trimoline® / Lebboline® and Bloomoist are inverted syrups with a high dry substance (80%). By using a special production process, the product is transformed into a soft, white paste or a cream coloured crystallized mass.
This sugar is obtained by mixing fine sugar crystals with more or less coloured syrups, containing invert sugar
- Brown (extra pale, pale, dark, extra dark)
- Basterd sugar
- Tailor-made (different colorus or acids)
Colouring and Flavouring Caramels
The flavouring caramel in liquid / powder form is manufactured from pure, slightly caramelized sugar with a typical caramel taste and flavour.
- Liq. Caramel 78/0077
- Liq. Caramel 72
- Caramel essence
- MAR 500/0260 (caramel powder)
The colour caramel is a dark brown liquid prepared by the controlled heat treatment of carbohydrates.
- Dan 14000 (E150A)
- Colorleb sucramel 30/1314 (E 150C)
Candy sugar consists of granulated crystals, obtained from cooling down strongly concentrated saccharose solutions boiled at very high temperatures. It could contain a little quantity of vegetable fibers. The rough crystals are "broken" and sieved in different sizes.
Candy Powder is obtained from the candy sugar crystal production. The Candy Sugar molasses are concentrated by a boiling process until oversaturation. The small crystals which are formed are separated from the syrup by centrifugation. These crystals are called 'Candy Powder'.
Candy Powder Brown
Candy Powder Pale