It is characterized by its pure white colour and its particular malleability and ductility. How to use: heat in a double boiler, adding about 10% water.
Mix, never exceeding 50 °C. and frost immediately. Ideal for icing Sicilian cassata and cream puffs and as a filling to be flavoured for chocolate pralines.
Packaging: 15 kg bucket.
A mixture of powdered sugars with the important characteristic of not absorbing humidity or grease, and so maintaining its original flavour, consistency and whiteness.
Warning: Do not use on hot products, or before baking in the oven.
Packaging: 5 kg box, 10/25 kg bag.
A mixture of sugars and cocoa; it has the same characteristics as Bucaneve.
Packaging: 5 kg box, 10/25 kg bag
Codetta di zucchero
Attractive, bright, whole sugar strands add a decorative touch to pastry-making.
Available in the “Arlecchino” (Harlequin) version and in seven colours: red, green, yellow, chocolate, pink, blue, white.
Also available in natural colors.
Packaging: 1 /25 kg bag.
A delightful mixture of brightly-coloured sugar balls, providing attractive decorations for pastries or ice-creams. Also available in natural colours.
Packaging: 1/25 kg bag.
Sugar paste with a delicate almond - nougat flavour, mouldable and durable for covering monumental and anniversary cakes. Ideal also for usage with silicone molds. It’s full of cocoa butter and it is excellent for its flexibility, it doesn’t crack or ooze out moisture.
It is available in pure white that can be easily colored with Dulcistar water-soluble artificial or natural dyes (previously mixing a small amount of paste and to add to the rest) or in the ready to use colors: pink, red, blue, light blue, black, brown, green, yellow and mauve.