Sugars

Confectionery sugars do more than sweeten. In liquid, syrup, powder and paste form, they help you extend shelf life, keep centres soft, stabilise a ganache and control texture, so the right one depends on what you need your filling or confection to do.

Glucose Syrup or Invert Sugar?

Use glucose syrup to stabilise and stiffen ganache, and invert sugar when a soft or chewy centre needs to stay soft. Confectionery Glucose Syrup is listed in DE38 and DE60, alongside Invert Sugar Paste, a glucose-fructose syrup from Colac and a dextrose powder.

What Is Sorbitol Used For?

Sorbitol is a sugar alcohol that extends the shelf life of confectionery and gives a smooth texture with good flavour distribution. Sorbitol 70% Liquid suits liqueur centres, as it is less viscous than sugar or glucose solutions of a similar concentration, and Sorbitol Powder is there for dry mixes.

For a full breakdown of the sugars and gelling agents we stock, take a look at our Guide to Sugars and Gelling Agents. 

Looking for something else? Browse our range of Fillings and Flavourings, or speak to a member of our helpful and friendly team.