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Small pastries
The pearl sugar is put on the pastry either after gilding and prior to cooking or after cooking, on the apricot filling. It is a nice element of decoration. 
Snowline® used in icing recipes provides a final product with a perfect glossy finish. It is of perfect use for all sorts of icings: white icing, mocha icing, chocolate icing. 
Many variations are possible using colours and aromas. |
FSSC 22000:2010 CertificationMay 2012 : COUPLET SUGARS has obtained the FSSC 22000:2010 certification Video - recipe of icing with fondant powder
Couplet belongs to the Trends Gazelles 2012
CHOCOLATE AND CARAMEL COATED PEARL SUGARTo decorate and flavour your desserts and pastries
SNOWLINE SDG
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