Icing sugar is produced by finely grinding crystal sugar in powder mills. In this way, products of varying fineness with properties optimized for the intended application can be produced by changing the grinding parameters. Since freshly ground icing sugar tends to form lumps, it is conditioned so that it can also be stored for extended periods. Minute quantities of so-called separating agents can be added to the freshly ground product to produce a fine icing sugar with a particularly long shelf life. Powdered starch and dried glucose syrup have proven particularly suitable here. The classical separating agents tricalcium phosphate and silicon dioxide can also be used, but they must be declared as additives.
Products and applications
The various types of icing sugar differ with regard to their fineness and through the addition of a separating agent, if applicable.