Special sugars that can come from different types of raw materials such as wheat, corn, fruit etc, are sugars that thanks to their use can improve some aspects in the preparation of sweets or other food products.
Special sugars include glucose syrup, glucose and fructose syrup, invert sugar syrup, invert sugar paste, dehydrated glucose, dextrose, dark brown sugar or beet sugar, Lo spolvero water repellent ect.
With different degrees of dextrose equivalent (DE), syrups can be used in order to prevent the crystallization of the sugary substance within the preparations, effectively giving a degree of softness and smoothness to the different preparations. The syrups are used both in the confectionery field and in the ice cream sector. In some cases they are also used in the tanneries sector for the purpose of leather treatment.
Dark sugars, available in both cane and beetroot in different formats, are products used mainly for glazing desserts, effectively guaranteeing a smooth, uniform glaze with the right degree of sweetness.
Water-repellent dusting, available in different formats, is a decoration product that, thanks to its encapsulation, does not absorb moisture, remaining in fact dusty to the touch even after freezing.
Dextrose, used both in pastry and ice cream, is also a substitute for sugar, giving the preparation the right degree of sweetness.
Dehydrated glucose also used both in confectionery for the creation of sugar paste is also used for soft drinks and the ice cream sector.
There are various types of special sugars as well as multiple uses. In conclusion, even if most of the special sugars do not come from beetroot or cane, thanks to their composition, these guarantee an excellent attribution of sweetness, smoothness, smoothness and / or workability.