What is CSR Soft Icing Mixture?
It is a blend of finely ground cane sugar and starch (4%), which gives this icing
its free flowing profile. The starch is gluten free, made from tapioca or maize,
meaning it is suitable for people with gluten intolerance, or those choosing to
reduce gluten in their diets. Its superfine sugar crystals, cream effortlessly and
dissolve instantly making deliciously smooth icings, frostings and fondants. It
is also used for dusting, giving a slightly sticky topping/coating when dusted onto
warm desserts, and a light fluffy finish to room temperature or chilled sweets.
Available in 500g and 1kg packs.
What is CSR Pure Icing Sugar?
It is finely ground 100% pure cane sugar, with a superfine crystal size. It gives
a firm brittle set (as opposed to the soft set of CSR Soft Icing Mixture), which
makes this icing ideal for Royal icings, flat icings, piping and decorative finishes.
This icing is most commonly used for wedding and celebration cakes. Available in
What is CSR Rich Chocolate Icing Sugar?
Making chocolate icing is quick and easy with CSR’s Rich Chocolate Icing Sugar.
Simply mix the icing mixture with hot water and a knob of butter, and you have a
chocolate icing mixture ready to spread onto cakes, cupcakes and other sweets where
a chocolate icing or filling is desired. It has all natural ingredients, being made
from 100% cane sugar, cocoa powder and starch which is gluten free, made from tapioca
and maize. Available in 375g pack.
Are CSR Icing Sugars suitable for People with Gluten Intolerance?
The CSR Icing Sugar range (Soft, Pure and Chocolate Icing) have been certified by
the Coeliac Society of Australia as being gluten free, so people with gluten intolerance,
or those choosing to reduce gluten intake in their diet, can indulge in delicious
desserts and sweet treats at all occasions.
What is Gluten’s Role in Baking?
Gluten is a protein found in wheat, rye, barley and oats. Gluten helps give cakes
their light fluffy texture, gives biscuits their desired crumb texture, and is important
in ensuring the ideal consistency for dough.
The gluten protein has an important influence over the texture and structure of
desserts and sweet treats, as well as the texture and profile of bread, for this
reason substituting flours containing gluten for gluten free alternatives is not
as simple as exchanging one ingredient for another. For hints, tips and gluten free
substitute ingredients see the ‘Coeliac’ page of this site. Our recipe collection
also features a range of gluten free treats for everyday delights to decadent desserts.