Powdered sugar is made by grinding granulated sugar, to which we add starch to prevent it from clumping.
Powdered sugar dissolves instantly in liquid. It is used to decorate pastries (a process called “icing,” hence its name). It is also used to dust cakes and pies, or to sweeten beaten egg whites.
Uses: Meringues , Calissons, Macarons, Nougats, Fillings, Icing, Sprinkles
- Legal name: Sucre blanc, amidon de maïs
- Agriculture conventionnelle
- Conditioning: Sac de 15 kg, 5 kg, 1 kg
- Storage: A l’abri des variations de température et d’hygrométrie
- Download the technical sheet
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