Sudzucker Aktiengesellschaft

Tiense Suikerraffinaderij N.v.

Suedzucker Ag

Joerg Bernard

Stephan Marhoefer

Johan De Soete

Tillmann Doerr

Didier Goffin

Eric Borgers

Disclosed is pearl sugar, having a biggest dimension between 5.6 and 8.0 mm, and a dissolution time at 20&#xb0; C. lying between 3 minutes and 8 minutes, or a biggest dimension of smaller than 5.6, and a dissolution time at 20&#xb0; C. lying between 1 minute and 3 minutes and 30 seconds. The invention further relates to a process for the preparation of pearl sugar, using a sugar-containing raw material which is brought to a moisture content lying between 0.5 and 4.0 wt. %, an average size of between 0.40 and 1.20 mm, and whereby at most 2 wt. % of particles have a size of at most 0.20 mm.

Pearl sugar; process for preparing pearl sugar

The prevent invention relates to a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose. The invention also relates to a method for the production thereof, the use of the fondant as icing, coating or filling for baked goods and baked goods that are completely or partially coated with the fondant according to the invention.

Method of making fondant

Fondant having a non-crystalline phase comprising isomaltulose and sucrose

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Albsheim, Germany

Joerg Bernard