| Coarse Grained Icing Sugar PS | Nordic Sugar A/B | Coarse Grained Icing Sugar PS is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toff...view more Coarse Grained Icing Sugar PS is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows, marzipan, pastries, pies, buns, etc. This products is a crystallizing agent in confectioneries such as fudge. view less | |
| Dark Muscovado Sugar | Nordic Sugar A/B | Dark Muscovado Sugar is a a moist with small crystals sugar, that comes from sugar canes, with an aromatic and full-bodied flavor, analogous to liquorice. This product is used in decoration of desserts, ice cream, baked goods, chocolates, dressings, marin...view more Dark Muscovado Sugar is a a moist with small crystals sugar, that comes from sugar canes, with an aromatic and full-bodied flavor, analogous to liquorice. This product is used in decoration of desserts, ice cream, baked goods, chocolates, dressings, marinades, sauces, and spices. Dark Muscovado Sugar also adds color to food products. view less | |
| Demerara Cane Sugar FLO Fairtrade | Nordic Sugar A/B | Demerara Cane Sugar FLO Fairtrade are large crispy with large golden crystals. In addition to its decorative properties, Demerara Cane sugar gives a full-bodied sweet taste. Demerara Cane Sugar FLO Fairtrade is used in decoration of desserts, ice cream, b...view more Demerara Cane Sugar FLO Fairtrade are large crispy with large golden crystals. In addition to its decorative properties, Demerara Cane sugar gives a full-bodied sweet taste. Demerara Cane Sugar FLO Fairtrade is used in decoration of desserts, ice cream, baked goods, chocolates, dressings, marinades, sauces, and spices. view less | |
| Dry Fondant | Nordic Sugar A/B | Dry Fondant is a extra finely ground sugar crystals with addition of dried glucose syrup. Used for production of traditional fondant icing by simply adding water. This product is used as icing on bakery products, such as mazarin, doughnuts, cakes, filling...view more Dry Fondant is a extra finely ground sugar crystals with addition of dried glucose syrup. Used for production of traditional fondant icing by simply adding water. This product is used as icing on bakery products, such as mazarin, doughnuts, cakes, fillings, biscuits, confectioneries, chocolates. Dry Fondant can be used in combination with flavorings and coloring agents, such as cocoa, liquorice, berry or fruit powder. The small particle size of the sugar gives a shiny gloss, and only needs water added. view less | |
| Dry Red Fondant | Nordic Sugar A/B | Dry Red Fondant is a extra finely ground sugar crystals with addition of dried glucose syrup. Used for production of traditional fondant icing by simply adding water. This product is used as icing on bakery products, such as mazarin, doughnuts, cakes, fi...view more Dry Red Fondant is a extra finely ground sugar crystals with addition of dried glucose syrup. Used for production of traditional fondant icing by simply adding water. This product is used as icing on bakery products, such as mazarin, doughnuts, cakes, fillings, biscuits, confectioneries, chocolates. Dry Red Fondant can be used in combination with flavorings and coloring agents, such as cocoa, liquorice, berry or fruit powder. The small particle size of the sugar gives a shiny gloss, and only needs water added. view less | |
| Extrafine Icing Sugar TCP | Nordic Sugar A/B | Extrafine Icing Sugar TCP is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .15% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffee...view more Extrafine Icing Sugar TCP is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .15% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows, marzipan, pastries, pies, buns, etc. This products is a crystallizing agent in confectioneries such as fudge. The particle size of Extrafine Icing Sugar TCP is 10 μm, which gives a smoother mouth-feel. view less | |
| Food Molasses | Nordic Sugar A/B | Food Molasses is 37% sucrose, 9% Fructose, and 10% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Food Molasses is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, tof...view more Food Molasses is 37% sucrose, 9% Fructose, and 10% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Food Molasses is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Food Molasses contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Golden Syrup | Nordic Sugar A/B | Golden Syrup is 26% sucrose, 24% Fructose, and 25% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Golden Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toff...view more Golden Syrup is 26% sucrose, 24% Fructose, and 25% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Golden Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Golden Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less | |
| Icing Sugar | Nordic Sugar A/B | Icing Sugar is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .5% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows,...view more Icing Sugar is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .5% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows, marzipan, pastries, pies, buns, etc. This products is a crystallizing agent in confectioneries such as fudge. view less | |
| Icing Sugar PS | Nordic Sugar A/B | Icing Sugar PS is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallo...view more Icing Sugar PS is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows, marzipan, pastries, pies, buns, etc. This products is a crystallizing agent in confectioneries such as fudge. view less | |
| Icing Sugar TCP | Nordic Sugar A/B | Icing Sugar TCP is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmall...view more Icing Sugar TCP is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows, marzipan, pastries, pies, buns, etc. This products is a crystallizing agent in confectioneries such as fudge. view less | |
| Organic Icing Sugar PS | Nordic Sugar A/B | Organic Icing Sugar PS is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, ma...view more Organic Icing Sugar PS is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows, marzipan, pastries, pies, buns, etc. This products is a crystallizing agent in confectioneries such as fudge. view less |
