Belgian pearl sugar use for Liege waffles. It is made by compacting granulated sugar and is larger in size than the Scandinavian. The Belgian pearl sugar will decompose simpler than the Scandinavian will. Still, because the backing of a waffle takes 3 minutes, this pearl sugar will be soft but will not "crack" in the mouth. It is capable to bear melting due to heat or moisture greatly superior than a different type of sugar, so its appeal for decorating and baking purposes.
The characteristics of belgian pearl sugar. include:
An optimal dissolving time, a totally white appearance, a total absence of dust, hardness, nicely polished pearls, a god range of pearl sizes. Belgium pearl sugar is the essential key ingredient in the pastry sectors and bakery: for garnish of small biscuits, pastries, donuts, cookies and to give sweetness and crunchiness to your item, such as Belgian waffles.
Lots of sizes are available in pearl sugar, starting from larger product like macadamia nuts or peas to shape of coarse sea salt grains. The pieces are not completely spherical but are rounded, and they be like a hard confectioner's sugar. Pearl sugar does not dissolve or melt as easily as other type of sugars, because of its hardness.
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