Pearl sugar is a typical Belgian specialty, mostly used in artisanal recipes, like lieges waffles, sugarloaf, sugar bread, cracknels, cakes, baked specialties,… Pearl sugar is often used for decoration of baked goods, giving the crunchy finish.
The particularity of these sugar pearls is that they don't melt during cooking. And this guarantees a delicious crunchy effect of your homemade pastries.
Our Pearl sugar is exported all over the world, to different European countries, but also to Japan, Australia, the USA, Canada and even Korea. This is why pearl sugar is also known under different names like Perlesukker, Sucre Perlé, Casson, Hagelzucker, Hail (stone) sugar, Pärlesocker, nib sugar, depending on the country where it is used.
The Pearl sugar of Raffinerie Tirlemontoise has an extreme purity and is very white. Our Pearl sugar has a typical optimal hardness, thanks to the cold pressing at high pressures and softly drying during a long period.
Our Pearl sugar is made from sugar with CE1 quality and is available in 7 different calibers:
- P1: 1,6 – 2,5 mm
- P1/2: 1,6 – 4,0 mm
- P2: 2,5 – 4 mm
- P3: 4 – 5,6 mm
- P4: 5,6 – 8,0 mm
- P4/5: 8 – 10 mm
- P5: 10 – 16 mm