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Sugar-based products

A wide range of essential sugar-based ingredients with multiple and effective uses for pastry shops and ice cream parlours.

Fondant cane sugar top

It is characterized by its pure white colour and its particular malleability and ductility. How to use: heat in a double boiler, adding about 10% water.
Mix, never exceeding 50 °C. and frost immediately. Ideal for icing Sicilian cassata and cream puffs and as a filling to be flavoured for chocolate pralines
Packaging: 15 kg bucket.

Fondant sugar

White and dense at a competitive price. How to use: heat in a double boiler, adding about 10% water. Mix, never exceeding 50 °C. and frost immediately.
Ideal for icing Sicilian cassata and cream puffs and as a filling to be flavoured for chocolate pralines.
Packaging: 20 kg box.

Velo

Powdered sugar for dusting.
Packaging: 10-kg bag.

Vanilla icing sugar

Vanillin flavoured icing sugar for dusting.
Pack: 10 kg. bag

Bucaneve

A mixture of powdered sugars with the important characteristic of not absorbing humidity or grease, and so maintaining its original flavour, consistency and whiteness. Warning: Do not use on hot products, or before baking in the oven.     
Pack: 5 kg. box, 10/25 kg. bag.

Bucao

A mixture of sugars and cocoa; it has the same characteristics as Bucaneve.
Packaging: 5 kg box, 10/25 kg bag.

Glucose

79% dried glucose syrup with anti-crystallising properties and average sweetening power: ideal for many uses in cake and ice-cream production.
Packaging: 15 kg bucket.

Koinvert

67% inverted sugar syrup, lending a soft, light consistency to ice-cream. Can be used instead of honey.
Packaging: 15 kg bucket.

Honey

Multi-use natural wildflower honey.
Pack: 9 kg. bucket.

Dextrose

Monohydrate dextrose.
Pack: 25 kg. bag.

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