Obtained by molding crystal sugar ingots at very high pressure.

These ingots are then crushed and screened to obtain extremely hard, irregular grains which withstand baking temperatures.

Prior to baking apply to bakery items to produce decorative effects and pleasant textures.

 

Classically sprinkled on brioche and Belgian waffles, but can be used on muffins, quick breads, shortbread cookies, Danish, breakfast items, fruit tarts, etc.

Net weight: 10 kg / 22 lbs.
Caliber size:  Sucre Grains 10

By Beghin Say, product of France