The pastry sugars category brings together a selection of technical and versatile sweetening ingredients, used both for their sweetening power and for their functional properties in baking, preserving or texture. Essential in the bakery, patisserie, confectionery and ice-cream industries, these sugars come in a variety of forms to suit every specific use.
In addition to classic white sugar, this category includes special sugars used to improve texture, limit crystallization, add softness or prolong shelf life. Invert sugar (trimoline), for example, is highly prized for its ability to retain moisture and stabilize preparations. It is ideal for ganaches, fruit jellies, ice creams and desserts.
Glucose adds smoothness and shine to confectionery, glazes and fondants. It also limits the recrystallization of sucrose, making it an indispensable ingredient in the manufacture of sweets, nougats and caramels.
Dextrose is used to lower the freezing point of ice cream, balance recipes and reduce sweetness. It is also used in cookies, pastries and leavened dough.
Each type of sugar has its own specific characteristics: sweetening power, humectant power, baking behavior. Their use enables us to control the texture, taste and preservation of sweet preparations.
Our pastry sugars are available in formats suitable for professional use, with consistent qualities and excellent stability. Explore our selection and choose the right sugar for your recipes, from the most traditional to the most technical.