Sugars & sweeteners

Our sugars and sweeteners do much more than sweeten: sugar gives a Zopf its crunch, keeps ganache smooth, helps ice cream freeze creamy and, as isomalt, becomes a glossy decoration. Here you will find more than 20 speciality sugars for baking and confectionery, from pearl sugar to popping candy.

Which sugars do we stock?

• Pearl sugar: medium grain 300 g, coarse grain 250 g and coarse pearl sugar 200 g.
• Flavourful sugars: muscovado sugar 200 g, coconut blossom sugar 210 g and black sugar 100 g.
• For ganache, ice cream and fillings: invert sugar 210 g, dextrose 200 g, dextrose monohydrate powder 300 g and crystalline fructose powder 300 g.
• For decorations: white isomalt 125 g, isomalt 250 g, clear isomalt 500 g, snow sugar and sweet snow sugar (150 g each), plus popping candy 70 g and chocolate popping candy 60 g.
• Everyday baking: vanillin sugar 250 g and in a set of 10 x 8 g, jam sugar with fructose 500 g and Hello Sweety sugar substitute.

Which sugar for what?

Pearl sugar does not melt in the oven and stays as crunchy nuggets on top: classic on a Zopf, on chouquettes and on yeasted buns. Sprinkle it on straight after the egg wash; medium grain for small bakes, coarse for Zopf and brioche. Learn how to plait a beautiful loaf on our Swiss Zopf course.

Muscovado and coconut blossom sugar bring caramel and malty notes to brownies, cookies and gingerbread. Muscovado is moist, so seal the pack well to stop it going hard.

Invert sugar and dextrose are the confectioner's sugars. Invert sugar holds on to water, keeps ganache and fillings smooth for longer and slows crystallisation. Dextrose is less sweet than table sugar and lowers the freezing point, so ice cream turns out creamier and easier to scoop, for example when you make ice cream without a machine. Only ever replace part of the sugar. Its partner, glucose syrup, is under Glucose & sorbitol.

Isomalt is the sugar for sugar work: it stays clear when cooked, hardly colours and draws less moisture than ordinary sugar. You will find more under Isomalt in our edible decorations. Snow sugar stays white even on moist cakes, fruit and stollen. Stir popping candy into melted couverture chocolate or scatter it on just before serving, as moisture takes away the crackle.

Frequently asked questions

Can I use snow sugar like icing sugar?

Snow sugar is made for dusting. For icing or doughs, ordinary icing sugar is the better choice.

What is the difference between vanillin sugar and vanilla sugar?

Vanillin sugar is flavoured with vanillin, while vanilla sugar contains real vanilla. For biscuits and cake batters, vanillin sugar is a handy, fragrant choice.

What is jam sugar for?

It already contains a gelling agent, so you simply boil it with the fruit following the instructions on the pack. If you prefer to measure your own, you will find pectin and Gelierfix under Gelatine, pectin & agar-agar. More ingredients are waiting under Fillings & Ingredients.