candy sugar (not calibrated) consisting of coarse crystals obtained by cooling a highly concentrated sucrose solution from EU sugar beets. Invert sugar syrup with a high dry substance in a soft paste providing improved taste & texture & softness to confectionery. Clean label replacement of glycerol (E422) or sorbitol (E420)  in:

• 100% in bread & morning goods
• 50% scones & hotplate goods
• 15% confectionery creams, biscuit & cakes

ICING