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FOOD DESIGN ICES THE CAKE
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Food Design Ltd.
31/03/2008
 
Putting the icing on the cake for bakery products are coloured crystal sugars, a new development from Food Design, manufacturer of sweet confectionery inclusions.

These large grained sugars provide texture and eye appeal to ring doughnuts, Danish pastries and finger-buns. Selecting from the range of pastel shades that include lilac, pink and silver offers colour co-ordination or a complete contrast when sprinkled atop the product’s decoration. The sugars are 100% naturally coloured and flavoured and not sensitive to light. Other colours available include gold and green, ideal for Christmas themes, and yellow and blue that harmonise with the colours of spring and summer.

When baked inside muffins the crystals hold their colour and when used on top of items such as pound cakes offer a crunchy topping.

Used in place of ordinary granulated sugar, the crystals provide colour and flavour when mixed with the pastry. They can be especially effective when that pastry is then used in more luxurious items such as cream puffs or cream horns to add that extra point of difference.
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