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March 03, 2017

CAKEPOP! Benefit and highlights of sucrose esters in an easy and fun recipe!

CAKEPOP RECIPE, advised grades and dosages for a complete cake pop:
SPRINKLES: SISTERNA SP 50, 0,5%  sugar solution
ICING: Sisterna SP50, 0.02 – 0.1%

GLUTEN FREE CAKE: Sisterna SP70, 0.2 – 0.3%
Learn about the interesting effects of Sisterna sucrose esters in this funny cakepop.
SPRINKLE
Sisterna sucrose esters provide multiple advantages in panning confectionery, all based on the effect on sugar crystallisation.

ICING
Sisterna sucrose esters’ have remarkable effects in fondant and icing. These benefits are besides emulsification and are mainly based on the effect on sugar crystallisation.

GLUTEN FREE CAKE
Sisterna sucrose esters’ improvements in gluten free cake besides emulsification are based on the interaction with starches.

BENEFITS OF USING SUCROSE ESTERS 

  • Rapid crystallisation
  • Quicker production
  • Smooth surface
  • Whiter colour
  • Impermeable layer
  • Smaller sugar crystals
  • Stabile sugar matrix
  • Dryer, whiter
  • Good shape retention
  • Can hold more syrup
  • Fine crumb
  • Soft texture
  • Delayed staling
  • Longer shelf life