Our technical sugars let you completely control how their intrinsic characteristics are used in your products. You can choose their sweetening power, their melting point and their anti-freezing power to suit your needs. Production processes are specific to each sugar depending on its origin.
A sugar derived from sucrose (traditional sugar), which may be used to create sugar or caramel sculptures due to its stability at high temperatures. It is two times less calorific than traditional sucrose and its technical characteristics are as follows: SP 50%.
Sweetener: Isomalt (E953)
Recommended keep at 15-25 C, in a dry place out of light, in original packaging until use and closed.
Recommended use: The ideal substitution for classic sugar when making ice creams, spun sugar, crystallized sugar balls, vegan desserts and more.
A sugar derived from starch, which can be used as a preservative in a variety of baking, ice cream or confectionery preparations.
Freeze-dried pieces coated with cocoa butter for moisture protection, with crunchy textures and fresh flavors.
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