PRODUCTS<\/span> Decorating sugars<\/span><\/h1>\n<\/div><\/div><\/div><\/div><\/div><\/div>GENERAL INFORMATION:<\/h2>\n
The decorating sugars category includes products used as a sprinkle over bakery and confectionery products. We can identify several groups here:<\/p>\n
– NIB sugars (Hagel Zucker, pearl sugar) – P2, P4;<\/p>\n
– segregated sugars with large crystals – W2000, W2500, R2;<\/p>\n
– decorating icing sugars \u2013 non-melting icing sugar, LF 1, SF 2;<\/p>\n
– candy sugars – crushed candy sugar;<\/p>\n
PRODUCTS AND APPLICATIONS:<\/h2>\nNIB P2 SUGAR<\/h3>\n
NIB P2 Sugar is obtained by pressing high purity sugar into large blocks, which are then crushed and the resulting grain is segregated into the appropriate fractions. The predominant granulation range in this case is 1.25-4.0 mm. NIB P2 sugar is used to decorate bakery products, giving them an attractive finish.<\/p>\n
Recommended for: <\/strong>sweet sprinkles, bakery products,<\/p>\nSupplied:<\/strong> in 25kg paper bags<\/p>\nNIB SUGAR P4<\/h3>\n
NIB P4 Sugar is obtained by pressing high purity sugar into large blocks, which are then crushed and the resulting grain is segregated into the appropriate fractions. The predominant granulation range in this case is 4-8 mm. NIB P4 sugar is used to decorate bakery products, giving them an attractive finish.<\/p>\n
Recommended for: <\/strong>sweet sprinkles, bakery products<\/p>\nSupplied:<\/strong> in 25kg paper bags<\/p>\nDIAMANT Segregated Sugar W2000<\/h3>\n
DIAMANT Segregated Sugar W2000 is a segregated white sugar with a predominant granulation in the range of 0.8 – 2.0 mm. It is a decorative product designed for decorating confectionery and bakery products. A wide range of crystal sizes guarantees good adhesion to the surface of the product, thus creating an effective and crunchy decorative layer on the surface of confectionery and bakery products.<\/p>\n
Recommended for: <\/strong>sweet sprinkles, pretzels, sugar-coated products, decorations.<\/p>\nSupplied: <\/strong>in 25kg paper bags,<\/p>\nDIAMANT Segregated Sugar W2500<\/h3>\n
DIAMANT Segregated Sugar W2500 is a segregated white sugar with a predominant granulation in the range of 0.8 – 2.5 mm. It is a decorative product designed for decorating confectionery and bakery products. A wide range of crystal sizes guarantees good adhesion to the surface of the product, thus creating an effective and crunchy decorative layer on the surface of confectionery and bakery products.<\/p>\n
Recommended for: <\/strong>sweet sprinkles, straws and choux puffs, sugar-coated products, decorations.<\/p>\nSupplied: <\/strong>in bulk in road tankers,<\/p>\nDIAMANT Rafinada R2<\/h3>\n
DIAMANT Rafinada R2 is a highly purified, recrystallized sucrose with a predominant granulation in the range of 1.6 – 3.0 mm. It is a high quality sugar with large, impressive, snow-white crystals. It is perfect as a decorative sprinkle over cakes. It does not melt or change colour during baking. The product is intended for industrial and individual customers and can be consumed directly as well as used as additives in the manufacturing of food products in food and pharmaceutical industry.<\/p>\n
Recommended for: <\/strong>sweet sprinkle, cakes, sweet fruit liqueurs, sugar-coated products, decorations.<\/p>\nSupplied: <\/strong>in 12kg paper bags,<\/p>\nDIAMANT Non-melting Icing Sugar<\/h3>\n
DIAMANT Non-melting Icing Sugar is a blend of sucrose, wheat starch and non-hydrogenated vegetable fat. The sweetest of the offered decorating icing sugars. Texture after application is voluminous and flaky.<\/p>\n
Recommended for: <\/strong>all kinds of cakes, shortbreads, powder-coated products, desserts.<\/p>\nSupplied: <\/strong>in 25kg paper bags,<\/p>\nDIAMANT LF 1 Grape Icing Sugar<\/h3>\n
DIAMANT LF I Grape Icing Sugar is a blend of glucose, wheat starch and hardened vegetable fat. Thanks to its glucose content, the icing sugar is less sweet than sucrose-based icing sugar. Compact texture. Cooling effect.<\/p>\n
Recommended for: <\/strong>yeast cakes, shortcakes.<\/p>\nSupplied: <\/strong>in 25kg paper bags,<\/p>\nDIAMANT SF 2 Grape Icing Sugar<\/h3>\n
DIAMANT SF 2 Grape Icing Sugar is a blend of glucose, wheat starch, hardened vegetable fat and butter-vanilla flavour. Thanks to the glucose content, the sugar is less sweet than sucrose-based icing sugar. Flaky texture. Cooling effect.<\/p>\n
Recommended for<\/strong>: yeast cakes, all types of cookies, shortcakes, puff pastry products, waffles, desserts.<\/p>\nDIAMANT Crushed Candy Sugar<\/h3>\n
DIAMANT Crushed Candy Sugar consists of a variety of granulated brown crystals with a delicate caramel taste and flavour. It is recommended for baking and decorating bakery products and as a crunchy addition to breakfast cereals, fruit salads, desserts and ice cream. Also suitable for sweetening coffee and other hot drinks. The product does not contain colorants and preservatives.<\/p>\n
Recommended for: <\/strong>baking and decorating bakery products, as a crunchy addition to breakfast cereals, fruit salads, desserts and ice cream<\/p>\nSupplied: <\/strong>in 25kg paper bags<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":362,"menu_order":17,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"_links":{"self":[{"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/pages\/2466"}],"collection":[{"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/comments?post=2466"}],"version-history":[{"count":4,"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/pages\/2466\/revisions"}],"predecessor-version":[{"id":2718,"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/pages\/2466\/revisions\/2718"}],"up":[{"embeddable":true,"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/pages\/362"}],"wp:attachment":[{"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/media?parent=2466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
GENERAL INFORMATION:<\/h2>\n
The decorating sugars category includes products used as a sprinkle over bakery and confectionery products. We can identify several groups here:<\/p>\n
– NIB sugars (Hagel Zucker, pearl sugar) – P2, P4;<\/p>\n
– segregated sugars with large crystals – W2000, W2500, R2;<\/p>\n
– decorating icing sugars \u2013 non-melting icing sugar, LF 1, SF 2;<\/p>\n
– candy sugars – crushed candy sugar;<\/p>\n
PRODUCTS AND APPLICATIONS:<\/h2>\nNIB P2 SUGAR<\/h3>\n
NIB P2 Sugar is obtained by pressing high purity sugar into large blocks, which are then crushed and the resulting grain is segregated into the appropriate fractions. The predominant granulation range in this case is 1.25-4.0 mm. NIB P2 sugar is used to decorate bakery products, giving them an attractive finish.<\/p>\n
Recommended for: <\/strong>sweet sprinkles, bakery products,<\/p>\n Supplied:<\/strong> in 25kg paper bags<\/p>\n NIB P4 Sugar is obtained by pressing high purity sugar into large blocks, which are then crushed and the resulting grain is segregated into the appropriate fractions. The predominant granulation range in this case is 4-8 mm. NIB P4 sugar is used to decorate bakery products, giving them an attractive finish.<\/p>\n Recommended for: <\/strong>sweet sprinkles, bakery products<\/p>\n Supplied:<\/strong> in 25kg paper bags<\/p>\n DIAMANT Segregated Sugar W2000 is a segregated white sugar with a predominant granulation in the range of 0.8 – 2.0 mm. It is a decorative product designed for decorating confectionery and bakery products. A wide range of crystal sizes guarantees good adhesion to the surface of the product, thus creating an effective and crunchy decorative layer on the surface of confectionery and bakery products.<\/p>\n Recommended for: <\/strong>sweet sprinkles, pretzels, sugar-coated products, decorations.<\/p>\n Supplied: <\/strong>in 25kg paper bags,<\/p>\n DIAMANT Segregated Sugar W2500 is a segregated white sugar with a predominant granulation in the range of 0.8 – 2.5 mm. It is a decorative product designed for decorating confectionery and bakery products. A wide range of crystal sizes guarantees good adhesion to the surface of the product, thus creating an effective and crunchy decorative layer on the surface of confectionery and bakery products.<\/p>\n Recommended for: <\/strong>sweet sprinkles, straws and choux puffs, sugar-coated products, decorations.<\/p>\n Supplied: <\/strong>in bulk in road tankers,<\/p>\n DIAMANT Rafinada R2 is a highly purified, recrystallized sucrose with a predominant granulation in the range of 1.6 – 3.0 mm. It is a high quality sugar with large, impressive, snow-white crystals. It is perfect as a decorative sprinkle over cakes. It does not melt or change colour during baking. The product is intended for industrial and individual customers and can be consumed directly as well as used as additives in the manufacturing of food products in food and pharmaceutical industry.<\/p>\n Recommended for: <\/strong>sweet sprinkle, cakes, sweet fruit liqueurs, sugar-coated products, decorations.<\/p>\n Supplied: <\/strong>in 12kg paper bags,<\/p>\n DIAMANT Non-melting Icing Sugar is a blend of sucrose, wheat starch and non-hydrogenated vegetable fat. The sweetest of the offered decorating icing sugars. Texture after application is voluminous and flaky.<\/p>\n Recommended for: <\/strong>all kinds of cakes, shortbreads, powder-coated products, desserts.<\/p>\n Supplied: <\/strong>in 25kg paper bags,<\/p>\n DIAMANT LF I Grape Icing Sugar is a blend of glucose, wheat starch and hardened vegetable fat. Thanks to its glucose content, the icing sugar is less sweet than sucrose-based icing sugar. Compact texture. Cooling effect.<\/p>\n Recommended for: <\/strong>yeast cakes, shortcakes.<\/p>\n Supplied: <\/strong>in 25kg paper bags,<\/p>\n DIAMANT SF 2 Grape Icing Sugar is a blend of glucose, wheat starch, hardened vegetable fat and butter-vanilla flavour. Thanks to the glucose content, the sugar is less sweet than sucrose-based icing sugar. Flaky texture. Cooling effect.<\/p>\n Recommended for<\/strong>: yeast cakes, all types of cookies, shortcakes, puff pastry products, waffles, desserts.<\/p>\n DIAMANT Crushed Candy Sugar consists of a variety of granulated brown crystals with a delicate caramel taste and flavour. It is recommended for baking and decorating bakery products and as a crunchy addition to breakfast cereals, fruit salads, desserts and ice cream. Also suitable for sweetening coffee and other hot drinks. The product does not contain colorants and preservatives.<\/p>\n Recommended for: <\/strong>baking and decorating bakery products, as a crunchy addition to breakfast cereals, fruit salads, desserts and ice cream<\/p>\n Supplied: <\/strong>in 25kg paper bags<\/p>\n<\/div>NIB SUGAR P4<\/h3>\n
DIAMANT Segregated Sugar W2000<\/h3>\n
DIAMANT Segregated Sugar W2500<\/h3>\n
DIAMANT Rafinada R2<\/h3>\n
DIAMANT Non-melting Icing Sugar<\/h3>\n
DIAMANT LF 1 Grape Icing Sugar<\/h3>\n
DIAMANT SF 2 Grape Icing Sugar<\/h3>\n
DIAMANT Crushed Candy Sugar<\/h3>\n