Pearl Sugar - 200 g
4 to 6 mm sugar grains that withstand baking in the oven.
FUNCAKES Pearl Sugar consists of calibrated sugar grains (4–5 to 6 mm) that do not melt during baking. It is used as a decoration on chouquettes, brioches, shortbread cookies, Liège waffles, and madeleines, providing consistent crunch from one batch to the next.
1Features
2Uses
- Chouquettes and brioches (classic application).
- Liège waffles, for a caramelized crunchy effect on the surface.
- Madeleines, shortbread cookies, and cookies before baking.
- Decoration for Swedish breads and pastries.
Please note: unlike icing sugar, pearl sugar withstands the heat of the oven without melting or dissolving. Place it on the raw dough just before baking.
3Technical specifications
| Ingredients | Sugar (100%) |
| Grain size | 4–5 to 6 mm (P3 grade) |
| Allergens | No declared allergens (check the batch label) |
| Storage | Dry place, at room temperature |
| Format | 200 g pouch |
4Frequently asked questions
Does pearl sugar melt during baking like icing sugar?
No, that is precisely its special feature: the grains retain their shape and crunch even after baking, unlike icing sugar or granulated sugar.
What is the difference compared with casson sugar?
Casson sugar has larger, more irregular grains. FUNCAKES pearl sugar offers a finer, more consistent grain size (4–6 mm), suitable for small pastries such as chouquettes.
Can it be incorporated into the dough rather than used on the surface?
It is designed to be applied to the surface before baking. When incorporated into liquid dough, it loses its characteristic crunch as it partially melts.
Learn more
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- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free












