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Sugar products designed specifically for pastry production are a necessity for any pastry chef. From glucose syrup, to trimoline, to sanding sugar, we have what you need.
CristalCo 1lb Sucre grain pearls are used to decorate items such as puff pastry, petite fours, bakery products, brioche, pate a choux.
CristalCo Sucre grain pearls are used to decorate items such as puff pastry, petite fours, bakery products, brioche, pate a choux.
Nevuline professional trimoline invert sugar extends use and prevents crystallization to give a smooth texture to many pastry and confectionery applications.
Irca Biancaneve Snow Sugar (2.2 lb) is moisture-resistant icing sugar for dusting confectionery products like donuts, croissants, cookies, waffles, crepes, and more.
1070487 Irca Biancaneve Snow Sugar (22 lb) is moisture-resistant icing sugar for dusting confectionery products like donuts, croissants, cookies, waffles, crepes, and more.
Irca Happykao Chocolate Snow Sugar doesn't dissolve into surface moisture or absorb fats, while maintaining its beautiful color and soft, powdery appearance.
La Perruche white and brown sugar cubes are made of pure cane sugar, individually wrapped with notes of caramel and vanilla.
Pastry 1 Decomalt/Isomalt for creating decor and garnishes for wedding cakes, special occasion cakes, displays, and plated items.
Pastry 1 Glucose Powder gives anti-freezing property of sucrose with less sweetness. Used in items much as ice creams, sorbets, fat fillings, and soft biscuits.
Confectionery glucose syrup prevents crystallization, stabilizes ice cream, controls sweetness and freezing point, and also improves mouthfeel and creaminess.
Confectionery glucose syrup prevents crystallization, stabilizes ice cream, controls sweetness & freezing point, and also improves mouthfeel & creaminess.
Pastry 1 Snow Sugar is insoluble sugar powder for decoration by sprinkling. Great for doughnuts, croissants, cookies, waffles, crepes, and more.
Sosa Dextrose is a sugar derived from starch, which is less sweet than traditional sugar and can be used as a preservative in a variety of pastry preparations.
Sosa Glucose Syrup DE60 is used as a preservative, stabilizes ice cream, controls sweetness & freezing point, and also improves mouthfeel & creaminess.
Sosa Invert Sugar is made from fructose and glucose, used as a preservative, crystallization inhibitor, and smoothing agent.
Sosa Isomalt is ideal for making sugar decor and garnishes for cakes, displays, and plated items as well as sugar or caramel sculptures.
Sprinkelina crystal-clear, white sanding sugar adds sparkle and texture to a wide range of bakery, pastry, and confectionery products.