Cream Sugar 400 Gr

Cream Sugar 400 Gr

Cream and sugar syrup are subjected to pounding and kneading process in certain proportions, independent of the machines, on marble countertops for up to 1 hour. The sugar, which hardens and becomes crispy at the end of kneading, is packaged in an airtight manner and left to rest for 1 day. It is put on the market after it reaches the consistency to be eaten soft at the end of 1 day.