Icing sugar is made by grinding granulated sugar.
Basic properties of icing sugar:
- Easy to process and free-flowing. Controlled in-line conditioning and addition of suitable anti-caking agents provide the proper flow behaviour.
- Easy to measure quantity.
- Can be mixed well and homogenously with, for instance, dry powder mixes.
- Packaging protects product against moisture.
- Wide range of use in the food industry, for industrial products and product prepared according to traditional methods.
- Tailor-made solutions are possible with anti-caking agents, among other ingredients.
Functional advantages of icing sugar:
- Decorative properties (toppings on cakes and pastries, among other things).
- Regulates the flow behaviour.
- Provides biscuits with fine structure/texture.
- Suitable as basis for glazing mass and (pre)mixes for bakeries.
- Also for powder mixes for hot and cold drinks (dissolves quicker).
- Improves the flavour and texture of butter creams and chocolate.
- Increases the volume of meringue products.
- In sweets, icing sugar is highly suitable for obtaining the correct product structure.
- Crystallization starter, for instance in marzipan, fondants, and sweet centres.