All products <br/><strong>technical sugars</strong>
Technical sugars 8 products

All products
technical sugars

Technical sugars(8)

Sugar, or sucrose, is well known for the sweetness it provides, its role in balancing flavors and diffusing flavours. There are different types of sugars : some are used as bulking agents, others as anti-crystallizers or because they help to reduce or increase the sweetness of products.

LFSugars
For pastry chefs

Trehalose

Sugar from tapioca starch
LFSugars
For pastry chefs

Maltitol powder

Polyol that can be used as a 1:1 replacement for sugar
LFSugars
For pastry chefs

Galliasorb

Helps to stabilize texture during storage, neutral taste.
LFSugars
For pastry chefs

Sorbitol powder

Helps to stabilize texture during storage, neutral taste.
LFSugars
For pastry chefs

Sucre Inverti Gallia

Gallia invert sugar is derived from the hydrolysis of sucrose into glucose and fructose.
This transformation is carried out with water and an acid or enzyme.
It is used for its sweetening properties and stability in moist conditions.
LFSugars
For pastry chefs

Sucre Inverti Gallia

Versatile and essential ingredient offering an ideal combination of high sweetening power, enhanced Maillard reaction and anti-crystallization.
LFSugars
For pastry chefs

Dextrose

Versatile, essential sugar offering an ideal combination of moderate sweetness and texturizing properties.
LFSugars
For pastry chefs

Dehydrated DE40 Glucose Syrup

Versatile and essential sugar offering an ideal combination of moderate sweetness and texturizing properties
LFSugars
For pastry chefs

Glucose syrup DE40

Versatile, essential sugar offering an ideal combination of moderate sweetness and texturizing properties.

Why not look for other sugars?

Raw sugars

Substitutes and sweeteners

Special sugars