Very fine granulated sugar that easily mixes with water and produces smooth, creamy icings and frostings with high gloss and little or no grittiness. May contain a small amount of invert or maltodextrin.
Available Sizes: 25 LB bags, 50 LB bags, 100 LB bags, and 2,000 LB totes
Similar to powdered sugar or confectioner's sugar, fondant and icing sugar are ultra-granulated sugars which blend easily without leaving behind undesired clumpy textures. Sugars like fondant sugar have recently become more popular due its ability to mix into frostings, glazes, and fondants without needing to be melted for a smooth, silky finish. In this guide, we’ll cover some of the technical data and industry applications for both fondant and icing sugars.
Fondant sugar typically mostly consists of sucrose, otherwise known as common granulated table sugar. This powdered sugar is ground up to the finest possible texture to specifically be used for creamy desserts. In many cases, fondant sugar manufacturers add invert sugar to provide additional sweetness so less sugar is needed. Manufacturers also add a small amount of corn starch into any type of powdered sugar to prevent caking. You can use fondant sugar as a substitute for other powdered sugars or baker's special sugars, especially if you are making any whipped creations.
Like most sugars, fondant and icing sugar has a long shelf life. You can expect this sugar to perform its best for up to two years. This allows bakeries to buy sugar in bulk without worrying about wasting product so you will always have some in stock. To ensure the product lasts for as long as possible, store this sugar in a dark, cool place away from extreme temperatures.
Choose from any of our available bulk sizes to cover all of your baked good needs!
Industry Applications for Fondant and Icing Sugar
Fondant and Icing Sugar was created specifically in mind for bakeries and caterers producing baked goods in mass. As a form of powdered sugar, fondant sugar's non-crystalline texture makes it perfect for creating smooth, uniform frostings, marshmallows, mousses, fillings, and more! Fondant and icing sugar is created to be ready to use without any additional preparation on the baker's part, so you won't have to spend any time melting the sugar first.
If you're in a time crunch, this sugar will dry quickly, meaning your frostings and icings will be ready to serve within minutes. Without clumping or gritty textures, you can assure your baked goods will come out consistently every time. Bakeries often have to meet the stressful demand of creating multiple bulk orders, where taste, texture, consistency, and timeliness are all vital to customers. Using the right kind of sugar is key to creating the best tasting products in the shortest amount of time. With sugar designed for this purpose, you will find fondant and icing sugar will be an essential ingredient in your bakery or kitchen.
Sugar that meets the quality and purity standards and specifications of the United States Pharmacopoeia.
A nonsucrose sugar occurs naturally in most plants and fruits, and in honey.
Large grain sugar is a course, pure sugar that contains few “fine” grains, made from the crystallization of sugar syrups.