White sugar (for frangipane)

Description

White sugar used for frangipane is a finely granulated, crystalline sucrose with a pure, sweet, and neutral flavor note, and a light, pearl-white appearance that does not alter the color of the almond paste. It mainly provides energy in the form of calories from simple carbohydrates, contains no significant vitamins or minerals; in small amounts, it gives a quick energy boost, but its health benefits are limited, so it is advisable to use it in moderation. In the kitchen, it works perfectly in frangipane and almond creams, cakes, shortcrust pastry, fillings, and icings, as well as for caramelizing and sweetening desserts, where it enhances the flavor of almonds without introducing unwanted aftertastes. Store it in an airtight container in a dry, cool place away from moisture and strong odors, which will prevent clumping and absorption of aromas; when stored properly, it retains its quality for a long time.