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1 INTRODUCING ASR Group produces a comprehensive range of fondants and icing sugars, from the finest milled icing sugar to adaptable wet-block fondants and more. THE CHARACTERISTICS The main difference between fondants and icing sugars is the addition of glucose in the formulation. Although anti-caking agents and other minor ingredients can be added, icing sugars are primarily sucrose, while fondants are a combination of sucrose and glucose. The presence of glucose reduces the risk of recrystallisation and creates a smooth, creamy, high gloss fondant product. Standard icing sugars are a lower cost option, ideal for dusting and decoration and in some cases, pharmaceutical products (tableting). WET AND DRY FONDANT ASR Group produces a range of both wet and dry fondants in a variety of grades depending on your application. Dry, powdered fondant is available in different micron sizes allowing users to simply add water to achieve the desired consistency, without needing to temper the product. Wet fondants are a convenient and easy-to-use product requiring minimal processing and vary according to their glucose:sucrose ratio, as well as the percentage of dry solids. With the smallest possible crystals, below the mouth s detectable limit, wet fondants give the smoothest texture for great mouth-feel and are particularly effective in confectionery.
2 OUR RANGE Product Name Wet/Dry Granulation Solids % Glucose % (on solids) Additional Ingredient Comment Pack Formats Powdered Sugar Dry 80-100 micron 100 0 None BP/EP/USP Standards 25kg Bag Finest Icing Sugar Dry 20-25 micron 100 0 None BP/EP/USP Standards 25kg Bag Icing Sugar Dry 20-25 micron 100 0 Corn Starch Anti-caking agent 25kg Bag Verifine Icing Dry 10-15 micron 100 0 Corn Starch Anti-caking agent 25kg Bag Sugar Dry 20-25 micron 100 9 None 25kg Bag Verifine Icing Dry 10-15 micron 100 9 None 25kg Bag Soft Block Wet Smooth + Creamy 89.5 21 None 15kg Case/Pail/Returnable Crate or 12.5kg Case Medium Block Wet Smooth + Creamy 89.5 14 None 15kg Case/Pail/Returnable Crate or 12.5kg Case Firm Block Wet Smooth + Creamy 89.5 8 None 15kg Case/Pail/Returnable Crate or 12.5kg Case RTU Wet Smooth + Creamy 87 20 Emulsifier (E471) Scoopable Ready to use 15kg Pail RTU Wet Smooth + Creamy 87 20 None Scoopable Ready to use 15kg Pail Emulsifier Free. Without E471 Bee Feed Wet Smooth + Creamy 89.5 14 None Bespoke Specification 15kg Case or Pail for bee feed with HMF below 20ppm Icing Sugar Applications Product Name Powdered Sugar Finest Icing Sugar Icing Sugar Verifine Icing Example Applications A clean label icing sugar with a larger particle size to resist caking,ideal for decoration Fine grade sugar with no additives. Ideal for clean label products with a smooth texture, for example, meringue A multi-purpose icing sugar with added anti-caking agent, ideal for dusting onto cakes The finest grade icing sugar, perfect for glazes and premium products Sugar Applications Product Name Sugar Verifine Icing Soft Block Medium Block Firm Block RTU RTU Emulsifier Free Bee Feed Example Applications ASR Group s most popular fondant sugar. Just add water to create glazes or mix with flavours and colours for extruded crème centres A finer version of fondant icing, ideal for producing an ultra-smooth texture. Intended for luxury confectionery Typically used in bakery for glossy icings. The high glucose content produces a softer, smoother texture with low risk of crystallisation and good freeze/thaw stability. The most widely used block fondant specification in the industry. Known as a utility fondant, its intermediate glucose level means it has a wide range of bakery and confectionery applications, from éclairs to crème fillings A hard fondant that is ideal for fudges and creating enrobed confectionery centres This fondant doesn t require any tempering or water addition. Used in cast crèmes, crème coatings or as a ready-to-use glaze. The addition of an emulsifier makes an opaque fondant that resists sticking to packaging A clean label version of the standard RTU fondant, without E471 for products which require no E numbers The low ash and color content ensures a high tolerance for the bee digestive system. A low HMF content <20ppm is also closely monitored
3 Fairtrade We support 20,000 cane farmers in 14 producer groups in 4 countries. Their families and wider communities benefit from this investment with funds invested directly into improving farming techniques, infrastructure and other local initiatives. The Fairtrade mark is recognised by over half of consumers worldwide, and by over 80% of consumers in markets such as UK and Germany. Recognition is increasing, driven by an interest from consumers in the integrity of the food that they buy. The Fairtrade mark helps our customers demonstrate the care applied to choosing the ingredients for their products, and their own commitment to the integrity of their supply chain. Many of our products are available in Fairtrade as well as standard formats depending on the needs of the customer. Pack Formats All dry sugars are available in 25kg bags, while wet fondants come in 15kg cases, pails or returnable crates, as well as 12.5kg cases.
4 GLOSSARY Brix: The measurement of total solids in a sugar liquor or syrup using a Brix Hydrometer. For solutions containing only sugar and water, Brix = %sugar. Hygroscopic: A substance with the ability to attract and hold water molecules from the surrounding environment. FURTHER READING Inverts and Treacle Syrups product sheet Qwik-Flo Sugars product sheet Product application sheets Invert sugar: A mixture of approximately equal parts of glucose and fructose resulting from the hydrolysis of sucrose, or inversion. Unlike sucrose, glucose and fructose are reducing sugars meaning they contribute to the Maillard reaction in baked goods. As well as giving increased water binding, invert sugar inhibits crystallisation allowing for increased shelf life in some applications. IU: (Sometimes referred to as ICUMSA units) The unit of measure for colour in sugar products, based upon the absorption of light at 420nm. ICUMSA: International Commission for Uniform Methods of Sugar Analysis. Glucose Fructose Syrup: (Also known as Isoglucose or High Fructose Corn Syrup HFCS in the USA). It is a syrup commonly made from maize or wheat where the starch is extracted from the grain and hydrolysed into varying percentages of glucose and fructose. Not all of the starch is hydrolysed meaning many larger saccharides, like starches, are also present in the syrup making it less sweet than sucrose or invert sugar syrups. Maillard Reaction: A form of non-enzymatic browning, different from caramelisation. It is a chemical reaction between amino acids and reducing sugars (such as fructose and glucose) giving browned foods their desirable flavour. Molasses: Thick, dark sugar-bearing product from the final stages of cane refining. Molasses products are often referred to as treacles in the UK. Sucrose: Commonly referred to as sugar, it is the disaccharide of glucose and fructose. Water Activity: (or AW) is defined as the ratio of the vapour pressure of water in a material to the vapour pressure of pure water at the same temperature. Pure distilled water has a Water Activity of exactly one. In food science, higher AW substances tend to support more microorganisms; bacteria usually requires at least 0.91, and fungi, a minimum of 0.7.
5 For further information on s and Icing Sugars, refer to our in-depth application sheets, or contact the Speciality Sales team at the address below. ASR Group s comprehensive range of s and Icing Sugars means we can cater for specific needs and requests. If you have a particular enquiry our Product Development team would be happy to help. EUROPE Tate & Lyle Sugars Thames Refinery Factory Road Silvertown London E16 2EW +44 20 7476 4455 emea.ingredients@asr-group.com NORTH AMERICA Domino Specialty Ingredients One North Clematis Street, Suite 200 West Palm Beach, Florida 33401 800-446-9763 International calls: 561-366-5150