Sugar & glucose

In patisserie, sugar and glucose do far more than sweeten: they shape the texture, shine, shelf life and flavour of everything you make. In this category you will find speciality sugars that are hard to come by in the supermarket – from isomalt for crystal-clear sugar decorations and characterful unrefined sugars to glucose syrup, dextrose and invert sugar for ganache, ice cream and mirror glaze.

Isomalt: the sugar for sugar art and cake design

Isomalt is a sugar replacer made from sugar beet and a favourite material among cake designers. Unlike ordinary sugar, melted isomalt stays clear, barely discolours and absorbs very little moisture from the air. Poured decorations therefore keep their gloss for longer and are slower to turn sticky. With isomalt you can create:

• poured gems, crystals and diamonds from silicone moulds
• sails, waves and shards for contemporary cakes
• sugar glass, spheres and pulled sugar threads
• clear droplets and water effects on themed cakes

We stock clear and white isomalt in several pack sizes. For coloured decorations, add a dab of gel colour to the melted mass. Work with heat-resistant gloves and a silicone mat: molten isomalt is extremely hot and sticks to the skin.

Sugars with character: muscovado, coconut blossom sugar and black sugar

For more flavour, reach for unrefined sugar. Muscovado is a moist, dark cane sugar rich in molasses, with notes of caramel, dates and liquorice – ideal for brownies, chocolate cake, gingerbread and biscuits. Coconut blossom sugar is made from the sap of coconut palm flowers and has a gentle caramel taste. Japanese black sugar adds a malty, slightly chocolatey depth to creams, quark desserts or fruit salad.

Glucose, pearl sugar and snow sugar

We have grouped the technical sugars into their own subcategories. Under Glucose syrup, dextrose & invert sugar you will find everything that prevents crystallisation and keeps fillings smooth: glucose syrup for mirror glaze and caramel, dried glucose and dextrose for ice cream and sorbet, plus invert sugar and sorbitol for moist fillings that keep for longer. Please note: glucose syrup and invert sugar are two different products. Glucose syrup is made from starch, whereas invert sugar is produced by splitting sucrose into glucose and fructose. In Pearl sugar & snow sugar you will find sugar nibs for Swiss Zopf, brioche and Liège waffles, as well as a decorating snow that does not vanish straight away on moist cakes.

Frequently asked questions about sugar & glucose

Can I use ordinary sugar instead of isomalt?

Only to a limited extent for decorations. Boiled sugar caramelises quickly, turns yellow and draws in moisture, whereas isomalt stays clear and holds its shape.

Is isomalt edible?

Yes. Isomalt is an approved sugar replacer and roughly half as sweet as sugar. In larger amounts it can have a laxative effect, which is why it is mainly used for decorations.

What is muscovado used for?

Anywhere you would use brown sugar: brownies, cookies, spiced cakes or caramel sauces. It adds extra moisture and a rich caramel flavour.

You may also like: Ingredients for cake design · Vanilla & tonka bean · Sugar sprinkles · Candyfloss machine

Sugar & glucose by type

Glucose syrup, dextrose & invert sugar · Pearl sugar & snow sugar · Vanilla sugar · Candy floss sugar · Popping & glitter sugar