Sugars in paste

As an alternative to sucrose, there are several sugars and polyols with unique properties that can be adapted to different culinary needs. From these, we have selected the most essential ones to offer you versatile options that optimize the texture, flavour and functionality of your products.

Invert sugar - 1 kg

Glucose-fructose syrup, InvS has excellent moisturising, anti-crystallising and sweetening properties InvS is the liquid obtained from the inversion of sucrose. It is easy to apply (it is added directly at any stage of the production process)

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Liquid glucose 40DE - 1.4 kg

Glu40 is a liquid glucose syrup suitable for pastry, confectionery and bakery products Direct use at any stage of the production process. Substitution of sucrose in a recipe (partially, depending on intentions)

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Liquid glucose 60DE - 1.5kg

Glu60 is a liquid glucose syrup suitable for pastry, confectionery and ice-cream making Direct use at any stage of the production process

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Sorbitol liquid - 1kg

Sbtol contains a minimum of 50% pure sorbitol, and is obtained by hydrogenation of glucose

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Why use caster sugars?

Using caster sugars offers several key advantages in cooking and baking. These sugars provide a uniform texture and easier integration into mixtures, making it easier to produce products with a precise consistency. Their pasty form allows for more controlled dosing and rapid dissolution, improving efficiency in the production process. Moreover, sugars in paste form can provide additional properties such as increased elasticity, moisture and juiciness to the final products, contributing to better quality and taste.