Sweets

Sweets

Glucose

Hard boiled candies, jellied or aerated confectioneries, chewy candies, toffees, fondants, fruit jellies … we can propose a glucose syrup adapted to your needs for stable, translucent, soft or hard sweets which do not dry up.

Starch

Native starch is used for moulding/pouring sweets such as jellies. It improves releasing and maintains the quality of the product.
Top