These products control sweetness, crystallisation and surface appearance in boiled sugar candies.
Mouldstar
shaping and demoulding
Dextrose Monohydrate (DMH)
Provides sweetness, body and stability in hard candy formulations.
Dextrose Anhydrous (DAH)
Gives quick-dissolving sweetness and smooth texture.
Glucose Syrup
Prevents crystallisation and adds shine and chew.
Hydrol (Liquid Dextrose)
Contributes smooth sweetness and syrup body.