Pearl Sugar

Derived from: beet sugar
Pearl sugar for decorative and mixing-in purposes gives your baked products crispiness/crunchiness, sweetness and flavour. Pearl sugar comes in a unique choice of granular sizes – and even chocolate-flavoured.

Properties

• Colours and aromas of natural origin
• Colour stability
• Freeze/thaw stability
• Granular sizes range from 0.7 mm to 15 mm
• Low hygroscopicity
• Pure white
• Various colours and flavours
• For decoration and mixing-in purposes
• “Coated” version available for even more stability
• Also available in organic grade DE-ÖKO-064

 

In Germany white pearl sugar is traditionally used as decoration for sweet braided yeast bread, apple turnovers, egg buns, Easter bread or coffee-time wreath cake. Other European countries are familiar with it as it is used particularly in tartes, patisseries and pains d’épice – or as coloured versions on croissants, brioches and macarons. If mixed in to dough, pearl sugar provides a fine caramel aroma and delicate crunchiness.