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Silk Sugar is a uniquely fine (average 9 microns) speciality sugar from British Sugar. It enables the development of innovative production processes and new luxury products in a simple and flexible way.
Silk Sugar’s fine particle size means that the crystals are so small they cannot be detected on the palate. This smooth mouth-feel is ideal for confectionery products, including mint fondant creams and fat-based fillings. Silk Sugar may have particular process and quality benefits for selected areas of the bakery sector, such as high quality icings and cover-pastes.
It is so versatile that it also enables the production of non-cook chews that may suit pharmaceutical and nutraceutical manufacturers using heat-sensitive ingredients, particularly those seeking an alternative dosage form to tablets. By using pharmaceutical grade Silk Sugar, manufacturers can ensure that products comply with the BP/EP monograph for sucrose.
- Ultimate control over particle size
- Minimal variability in formulation
- Control over processing viscosity
- Smoothness of finished product
- Constant viscosity over shelf life
- Production flexibility
- New product development opportunities
The Silk solution
In the manufacture of fondant based confectionery fillings product quality relies on;
- smooth silky texture and mouth-feel
- precise control of viscosity
- minimal crystal growth over shelf life
The challenge is to achieve this quality during every production run and to ensure these parameters are maintained throughout the shelf life of the product. Silk Sugar has been developed to provide the solution.
How is fondant traditionally made?
In conventional fondant production the small sugar crystals responsible for mouthfeel are produced through crystallisation of dissolved sugar, water and glucose syrup. This process requires very tight control to ensure crystals of exactly the right size are produced. Crystals that are too large or too varied in size will give the fondant a coarse, gritty mouthfeel and may result in a poor quality product over shelf life.
Silk Sugar has a fine particle size that has a very tightly controlled distribution. The crystals are so small they cannot be detected individually on the palate.
Silk Sugar is simply mixed with a liquid phase to produce a fondant cream. It is these fine and consistent sugar crystals that assure smoothness in your finished product.
Unlike conventional fondant, fondant made using Silk Sugar does not have a supersaturated liquid phase and is therefore more stable over time. Viscosity and smoothness remain constant over shelf life.
With Silk Sugar, we take care of the crystal size and you have total control over the moisture and levels of other ingredients in your final product. This control over ingredients gives you the flexibility to adjust viscosity either up or down, so depositing and moulding viscosity is right every time. This avoids common manufacturing problems such as phase separation, crystallisation and thickening over shelf life.
Silk Sugar mixes readily with syrups, juices, liquors, alcohol, water and fats. It is available ready to use straight from a 20kg bag.
Silk Sugar minimises graining, textural changes and separation over the shelf life of your products, helping to ensure eating qualities are as good the day they are consumed as the day they were made.
Silk Sugar mixes readily in fat, syrup, and water based formulations and its ideal for use in the development of new and novel products.
Silk Sugar has been developed without the need for additives or processing aids in order to give customers greater recipe flexibility. This is particularly important for confectionery manufacturers who routinely do not use flow agents.
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