Confectioner's 25kg


FABRICATION PROCESS

Sugar Pastry is obtained in one of the stages of the Crystal Sugar Milling under controlled conditions, presenting in the form of white powder and uniform. It may contain in its composition, caking agent that preserves the fluidity and product characteristics. The raw material is produced directly in Crystal Sugar plant via the broth cane sugar.

 

COMPONENTS

• Saccharose

• Caking agent (*) (3% average)

(*) Not added as customer needs    

 

APPLICATIONS

• Confectionery and Bakery: production of pasta, breads and cakes and as a cover giving a fine finish and unique product;

• Meat products and sausages, used as a base for meat seasonings and additives.    

 

CHARACTERISTICS

• Optimizes dry mix processes;

• Homogenizes easily with other ingredients;

• Confers softness and smoothness to various types of pasta;

• Eliminates grinding and sieving process.    

 

STORAGE PRECAUTIONS

It should be stored on pallets, away from hot, humid or excessively bright (sunlight), chemicals and strong odors, not to be in direct contact with the floor or wall. Sugar can pave if variations in humidity and temperature.    

 

PACKAGES

25 kg Kraft paper laminated  

 

EXPIRATION DATE

12 months






Açucareira Boa Vista - Rua Ângelo Santa Rosa, 167 Jd. Celina, Limeira-SP | Tel.: (19) 2114.5200

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