Invert sugar syrup has a yellow, clear colour. It has a neutral, sweet taste. It is extracted by splitting sugar (sucrose) into its two components: glucose and fructose. A sucrose solution bends polarised...  read on

Inulin is a complexly structured sugar molecule (polysaccharide). Besides a little glucose, it is predominantly comprised of fructose units. Inulin is present in numerous varieties of fruits and vegetables. For example...  read on

For the best taste, we only use the best ingredients. Whether it is 100% alpine milk, whole, carefully selected hazelnuts, or fine praline...  read on

Hazelnuts are the fruit of the hazel bush and are usually roundish to oblong in shape. The hazel bush belongs to the birch family. Hazelnuts are particularly captivating with their lovely, sweet, pure nut taste...  read on

This pasty mass is made by finely cutting...  read on

The fertilised flowers of a cocoa tree produce mature cocoa fruit in 4 to 6 months - depending on conditions, temperature, and the variety of cocoa. They are 300 to 500g heavy and 15 to 25cm long. To harvest them...  read on

This form of sugar is present, under the synonyms of dextrose and glucose, in all sweet fruits and natural honey. Grape sugar is used because of its fast absorption as a nutritional agent and restorative...  read on

This sugar syrup is made from grape sugar, dextrins (starch products), and water. It is used for, among other things, marzipan and fondants. It prevents unwanted crystallising...  read on

When used in muesli or chocolate, fruit or pieces of fruit are freeze-dried to provide them with a longer shelf life. During the freeze-drying process, fruit bits are first frozen and then put in a vacuum chamber...  read on

This is a dried fruit juice product that possesses the same colour, smell, and taste as the fruit it is made from. Typical fruit juice powders are, for example...  read on