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Icing sugar

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.