Impalpable sugar, also commonly called icing sugar, contains a maximum of 3% corn starch or wheat starch to give smoothness and avoid packing. It differs from conventional granulated sugar due to its particle size as well as its composition. The icing sugar is obtained by grinding and mixing granulated sugar and corn starch or wheat starch and in the case of vanilla icing sugar the addition of any flavorings.
Features
The uniform granulometry of the product and its impalpability guarantee the best characteristics for the preparation of uniform, perfect and smooth and vanilla flavored icings when using vanilla icing sugar. Powdered sugar made from corn starch is gluten-free.
How to use
Impalpable sugar or powdered sugar, whether flavored or not, is a very versatile product that can be used both to sprinkle the surface of desserts and decorate them and in preparations. This can be used in various ways such as the preparation of icings or sugar paste or it can also be used as a substitute for traditional sugar for the preparation of shortcrust pastry, biscuits, meringues, mousses, creams, semifreddo and all those preparations to which it is wants to give a fine and smooth texture.
Method of conservation
Product to be kept in a cool and dry place.
Available formats
- Sachets of various weights from 5 to 100 g in polythene paper or plastic coupled (the latter ideal if the sachet is to be placed in contact with the finished product)
- 500 g plastic coupled bag on 80 × 120 pallet of 720 kg
- 5 kg plastic coupled bag on 80 × 120 pallet of 810 kg
- 10 kg bag in triple layer paper on 80 × 120 pallet of 1000 kg
- 20 or 25 kg bag in triple layer paper on 80 × 120 pallet of 1000 kg
- Big bag 1000 kg on 80 × 120 or 100 × 120 pallet
Daila srl, in addition to being one of the leaders in the sector for the production and sale of icing sugar, has the ability to customize the sachets of icing sugar in various weights and different types of bags with the customer’s brand.
