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Chocolates biscuits

The Carrare® C05 pearls make the chocolate biscuits nicely crusty.

FSSC 22000:2010 Certification

May 2012 : COUPLET SUGARS has obtained the FSSC 22000:2010 certification

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Video - recipe of icing with fondant powder

Couplet belongs to the Trends Gazelles 2012

CHOCOLATE AND CARAMEL COATED PEARL SUGAR

To decorate and flavour your desserts and pastries

SNOWLINE SDG
A FREEZE-THAW STABLE FONDANT

Looking for a freeze-thaw stable fondant ? Try our SNOWLINE SDG fondant powder !