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Cassonade, La Perruche, 750g
Cassonade, La Perruche, 750g
Cassonade, La Perruche, 750g
Cassonade, La Perruche, 750g
Cassonade, La Perruche, 750g

Cassonade, La Perruche, 750g

La Perruche

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Product Code : 891

 La Perruche Cassonade:: 750g 

La Perruche raw sugar is easy to use in pastry-making or accurately sprinkled on all kinds of desserts.  For sprinkling or pastry-making, La Perruche remains a must. With the authentic taste of Pure Cane sugar, its fine texture and amber colour will give character to your preparations.

 

 

Cassonade in a Doypack®La Perruche cassonade is a product of excellence that is highly regarded by the greatest chefs. Cassonade comes in a Doypack® to preserve the 100% pure cane flavour and aroma intact.
Hermetically sealed and very strong, this sachet conserves all the qualities of the cane sugar and allows you to dose the product for pastry making or sprinkle it over fruit or other desserts with precision, using the pourer cap 

 

 

 

 

Additional Information / Allergens

Allergens: None listed.

 

 

 

Please note that whilst we take every care to ensure the product information displayed on our website is correct, manufacturers regularly change their ingredients and this may affect allergen and nutrition information therefore you should always check product labels and not rely solely on the information presented here. 

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Cassonade, La Perruche, 750g

La Perruche

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We invite you to contact our knowledgeable, dedicated sales team, they are happy to assist you.

00353 47 88008 / 01 8550524 

 

La Perruche

Today La Perruche cane sugar is cultivated in Reunion Island, a tropical paradise of flavours and fragrances. The sugar canes soak up all the aromas and goodness of the rich soil in the North and East of the island which enjoy generous rainfall and are aired by the trade winds. Harvested and pressed from July to December, the sugar cane produces a sweet liquid that thickens into a syrup before the formation of the first crystals. It is this sweet gold that secured the reputation of the island, then known as Ile Bourbon, back in the 19th century . 

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