Baking Stability/Freeze-Thaw Stability

It can be an art applying decorations and glazes – and just as much of one keeping them consistently stable. Icing sugar, pearl sugar and crystal sugar adorn brioches, doughnuts, raisin bread und sweet braided yeast bread. They melt rapidly on soggy cakes and pastries, get drowned in fat-baked products and discolour after warming up ... But: our partner Couplet Sugars provides a broad range of coated sugar products, which appeal by offering excellent baking and freeze stability.

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