PRODUCTS Icing sugars
GENERAL INFORMATION
Icing sugar is produced by grinding crystalline sugar in a dedicated mill. This way a product with different grain sizes depending on the specific application can be manufactured. Since freshly ground icing sugar tends to form lumps, it is conditioned so that it can be stored for a long time. Small amounts of anti-caking agents can be added to the sugar during grinding to produce fine icing sugar with a particularly long shelf life. Potato and corn starches and dried glucose syrup have proved particularly useful here.
PRODUCTS AND APPLICATIONS
DIAMANT Icing sugar without additives:
Characteristics of icing sugar depending on granulation:
DIAMANT Icing Sugar 20
The finest icing sugar offered without additives. The average size of ground sugar crystals is approximately 20 µm.
Recommended for: wafers, cakes, creams and custards
Supplied: in 10 kg and 25 kg paper bags, in 800 kg and 1000 kg Big Bags
DIAMANT Icing Sugar 30
The second of fine icing sugars with an average size of ground sugar crystals of 30 µm.
Recommended for: gingerbread, waffles, cakes.
Supplied: in 10 kg and 25 kg paper bags, in 800 kg and 1000 kg Big Bags
DIAMANT Icing Sugar 100
Our thickest icing sugar. The average size of ground sugar crystals is approximately 100 µm. It is an intermediate product between fine icing sugars and segregated sugar W300.
Recommended for: custards and creams, decorations.
Supplied: in 25 kg paper bags, in 800 kg Big Bags
DIAMANT Icing Sugar with additives:
DIAMANT Icing Sugar with potato starch (2%)
Diamant icing sugar with potato starch is a blend of ground sucrose and potato starch in the form of white loose powder, without any foreign smell. The addition of potato starch reduces the risk of clumping.
Recommended for: jelly desserts, cakes.
Supplied: in 25 kg paper bags, in 800 kg Big Bags
DIAMANT Icing Sugar with potato starch (3%)
Diamant icing sugar with potato starch is a blend of ground sucrose and potato starch in the form of white loose powder, without any foreign smell. The addition of potato starch reduces the risk of clumping.
Recommended for: jelly desserts, cakes.
Supplied: in 25kg paper bags,
DIAMANT Icing Sugar with Dried Glucose Syrup (1%)
Diamant icing sugar with glucose syrup is a blend of ground sucrose and dry glucose syrup in the form of white loose powder, without any foreign smell. The addition of glucose syrup reduces the risk of clumping. The product is used when the potato starch after-taste is undesirable.
Recommended for: cakes, pastries, icing.
Supplied: in 10 kg and 25 kg paper bags,
DIAMANT Icing Sugar with corn starch (3%)
Icing sugar with corn starch is a blend of ground sucrose and corn starch in the form of white loose powder, without any foreign smell. The addition of corn starch reduces the risk of clumping. The product is used when the potato starch after-taste is undesirable.
Recommended for: cakes, gingerbread.
Supplied: in 25kg paper bags,
DIAMANT Cane icing sugars
Ground cane sugar: Ideal for decorating cakes like regular icing sugar. Its consistency makes it suitable for making cold creams and custards, mousses, sorbets and fruit salads, ensuring that it is quickly dissolved and the delicious taste of raw sugar is released. Ideal for making delicate and aromatic sponge cakes and baked desserts, cream cakes with a refined sweet flavour. For those who prefer the authenticity of raw sugar, it can also be used to prepare icing with amber colour and stronger taste.
DIAMANT Cane Icing Sugar
Cane icing sugar are ground cane sugar crystals without anti-caking agents intended for food or industrial use. It has a rich flavour and creamy colour due to the presence of molasses.
Recommended for: flakes, muesli, glazes, creams, mousses, sorbets and fruit salads, sponge cakes and baked desserts, cream cakes.
Supplied: in 25kg paper bags,
DIAMANT Cane Icing Sugar with Tapioca
Cane icing sugar with tapioca is a blend of ground sucrose obtained from sugar cane and tapioca (cassava starch) in the form of loose powder, with no cakes or lumps and no foreign smell, designed for food or industrial use. The addition of tapioca prevents the powder from caking. The glaze based on cane powder with tapioca adheres to the cake and does not crumble.
Recommended for: flakes, muesli, glazes, creams and custards, mousses, sorbets and fruit salads, sponge cakes and baked desserts, cream cakes.
Supplied: in 25kg paper bags,
DIAMANT Cane Icing Sugar with Cornstarch
Cane icing sugar is a blend of ground unrefined cane sugar with corn starch in the form of loose powder, without cakes or lumps and without any foreign smell, designed for food or industrial use.
Recommended for: flakes, muesli, glazes, creams and custards, mousses, sorbets and fruit salads, sponge cakes and baked desserts, cream cakes.
Supplied: in 25kg paper bags,
DIAMANT Decorating icing sugars
Decorating icing sugars are a mixture of icing sugar or glucose, wheat starch and vegetable fat. The products can also be flavoured. The main feature of decorating icing sugar is that its ingredients are covered with fat in order to stabilise the icing sugar on moist or greasy surfaces. Anti-caking agents can be added to improve the flowability. Due to the raw materials used, decorating icing sugars differ in moisture resistance, temperature resistance, flowability, taste, temperature resistance, degree of whiteness and surface texture after application.
Composition of decorating icing sugars:
DIAMANT Non-melting Icing Sugar
DIAMANT Non-melting icing sugar is a blend of sucrose, wheat starch and non-hydrogenated vegetable fat. The sweetest of the decorating icing sugars offered. Texture after application is voluminous and flaky.
Non-melting icing sugar does not melt on hot products, is more efficient than regular icing sugar, does not absorb moisture and does not change its appearance. The product allows you to decorate doughnuts and cakes without changing its properties or visual qualities.
Recommended for: all kinds of cakes, shortcakes, icing sugar-coated products, desserts.
Supplied: in 25kg paper bags,
DIAMANT LF 1 Grape Icing Sugar
DIAMANT LF 1 grape icing sugar is a blend of glucose, wheat starch and hardened vegetable fat. Thanks to its glucose content, the icing sugar is less sweet than sucrose-based non-melting icing sugar. Compact texture. Cooling effect.
LF 1 grape icing sugar does not soak in fat, does not moisten, does not melt under the influence of temperature. It is ideal for doughnuts, cookies, muffins, waffles, fruit and cream baked goods, etc. It can be sprinkled on hot baked goods. The sugar remains fluffy and appetizing regardless of the humidity of products and the air. This is particularly noticeable with products wrapped in foil.
Recommended for: yeast cakes, shortcakes, doughnuts, muffins, waffles, fruit and cream baked goods .
Supplied: in 25kg paper bags,
DIAMANT SF 2 Grape Icing Sugar
DIAMANT SF 2 grape icing sugar is a blend of glucose, wheat starch, hardened vegetable fat and butter-vanilla flavour. Thanks to the glucose content, the sugar is less sweet than sucrose-based non-melting icing sugar. Flaky texture. Cooling effect.
LF 1 grape icing sugar does not soak in fat, does not moisten, does not melt under the influence of temperature. It is ideal for doughnuts, cookies, muffins, waffles, fruit and cream baked goods, etc. It can be sprinkled on hot baked goods. The sugar remains fluffy and appetizing regardless of the humidity of products and the air. This is particularly noticeable with products wrapped in foil. The addition of the butter-vanilla flavour enriches the taste and flavour of baked goods.
Recommended for: yeast cakes, all types of cookies, shortcakes, puff pastry products, waffles, desserts.
Supplied: in 25kg paper bags,