Neutral candy, decorative candy, liquid and dry preparations with caramel (toffee and crunchy), sugar decorations, coated snacks, caramelized, candied,…

From the revolution of restaurant pastry and the greater integration of the pastry chef within the kitchen team, sweet and savory recipes became blurred to such an extent that the domain of Sugar techniques are no longer exclusive to a pastry chef, but are necessary even for a chef. Whether you work in a restaurant and want to add this technique to your work or if you are a pastry chef who is an expert in sugars, you will find in this selection of ingredients the answer to many of your challenges: crunchy, light candies, less sweet, crunchy, resistant to humidity, pastillage, sugar coatings, bombs, etc. perfect ingredients to start or deepen your knowledge of sugar and to optimize your experience.

Dive into this universe of sugar.