I have developed a sweet baked good with a sugar glaze, but I am experiencing product recalls because the sugar is thawing. How can you help me with the instability of the sugar through the freeze/thaw cycle?
Your problem is not unique to the baking industry. Sugar is hygroscopic and is therefore prone to picking up moisture. Our microencapsulation technology can coat the sugar allowing prevention of freeze thaw instability, overcoming your product recalls.