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It is used in chocolates, preserves, jellies, soft candy, nougats and marzipan and all types of sugar-free desserts and ice creams.
It is used in nougats, marzipan, cookies, hard candies, chocolates and chewing gum; it is also used for cotton candy.
It is used in nougats, marzipan, cookies, hard candies, chocolates, chewing gum and its high melting point and transparency make it essential for artistry patisserie.
It is used in chocolates, candy, chewing gum, cookies and biscuits and in all types of sugar-free desserts and ice creams.
It is considered to be the best low-carb sweetener; it only provides 24% of available carbohydrates compared to sugar.
When combined with other thickeners, it may provide delicate and crumbly textures as well as thick and very compact textures.
It is used in cookies, chocolates, desserts, vanillin sugar, ice creams, etc.
It is used to make a delicious hot cocoa for breakfast, as well as in shakes, truffles, cakes, mousses, ice creams, sauces, etc.
It has several applications in confectionery products since it prevents oxidation regulating the activity of other preservative and antioxidant substances.
It can be used in many sugar-free recipes, and it is ideal in fruit preserves, and for moistening sponge cakes and marzipan, or for coating baked products.
It is used in all types of preserves, sponge cakes, fairy cakes, muffins, cupcakes, jams, candy, cookies, ice creams, nougats, marzipan, etc.
It is used as antifreeze agent in ice creams, as emulsifier in confectionery, and for reducing sugar in salted ice creams.
It is used in all types of preserves, jams, candy, ice creams, sponge cakes, fairy cakes, muffins, cupcakes, cookies, nougats, marzipan, etc.
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