PEARL SUGAR / GRAIN SUGAR

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, pastries, fried items, muffins, quick breads, shortbread cookies, Danish, breakfast items, fruit tarts, etc.

Net weight:  5 kg / 11 lbs.
Most popular grain size:  C15 - 1.7mm to 3.4mm

By Couplet Sugar, product of Belgium