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.