Features
Clear white in colour, Icing has a very fine grain size, light weight and PAC and POD 100. In direct use, its properties make it particularly easy to integrate and mix into any preparation.
It melts in the same way as common sucrose and can caramelizes at the same temperatures. When in contact with water, it dissolves very easily.
Applications
It can replace sucrose in any of its uses.
It is useful for different preparations where the crunchy texture is important: crunchy, dentelle, tiles, biscuits, breton sablé, pâte sucrée,… It is also very interesting in semi-cooked whipped doughs (coulant type), dehydrated doughs (meringues,…) and essential in the preparation of soufflé (for the mold and for the dough).
Perfect for cold preparations (coulis, sauces, cocktails…), where its fine texture allows a total dissolution of the sugar without temperature. Necessary for american pastry: buttercreams, frosting,… and pastry icings (doughnut type).
Recipes
Curiosities
Sugar is one of the main resources for increasing the palatability of food; Thanks to sugar, the perception of taste on the tongue and palate increases and a sensation of pleasure is generated.
Due to its small size (with crystals with a diameter of less than 0.15mm), icing sugar dissolves immediately on the tongue, making it easy to integrate into any preparation.
Dosificació
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