Suiker Unie produces a wide assortment of icing sugars. It produces these sugars in its specialities plant by pulverising granulated sugar into specific degrees of fineness.
All of Suiker Unie’s icing sugars are easy to measure and incorporate. Moreover, they can be easily and homogenously mixed with other components.
The pulverising changes the structure of the sugar crystals. Icing sugar easily absorbs moisture, and this can lead to the formation of lumps. During the production process, however, Suiker Unie removes the water continuously so that the icing sugar can be readily processed. Moreover the packaging protects the product from external influences. We sometimes add an anti-caking agent.
Many applications
Icing sugar has many applications. In toppings on cakes and pastries, among other things, and to regulate the pouring properties of biscuits. Icing sugar also forms the basis of glazing mass and (pre)mixes for baking, and of powder mixes for hot and cold drinks. In addition, icing sugar improves the flavour and texture of butter creams and chocolate, and it increases the volume of meringue products. In sweets, icing sugar is highly suitable for obtaining the correct product structure and as a crystallisation starter. For example, for marzipan, fondants and sweet centres.
Basis assortment
Our basic assortment of icing sugars comprises:
- Icing sugar pure
- Icing sugar with starch
- Icing sugar with tricalcium phosphate
- Icing sugar with dried glucose syrup (confectioner’s sugar)
These icing sugars are available in standard 25 kg sacks.
In addition to our basic assortment and standard packaging, customised packaging is negotiable. |