Sugar derived from tapioca starch, also used as a bulking agent (increasing mixtures’ volume)
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.
Its sweetening power is low and its technical characteristics are as follows: SP 45%, AFP 100%.
Trehalose (from tapioca)
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.
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