Date-Based Solutions for Pastry & Confectionery
Our Date Ingredients deliver clean-label sweetness, rich flavour, smooth texture, and natural colour—made from Tunisian Deglet Noor dates for sweet applications.
Sweetened by Nature, Formulated for Industrial Pastries
Pastry & Confectionery
Date Ingredient
Features & Main Benefits
Customization Options
Final Product Applications
Date Paste
Brown color
Texture: Soft/Firm
Fruit chews, caramels, soft candies, Filled cookies & sandwich biscuits, Date-based confectionery fillings (pralines, bars), Fruit snack bars & pastry bases, Cake & brownie inclusions, Bites, Makroudh, Maamoul
Date Puree
Fixed Brix at 69°
Texture : thick or smooth
Taste: strong caramelized or heavy caramelized
With or without additives (depending on storage conditions)
Fruit layers in cakes & entremets, Soft cake fillings & toppings, Fruit gummies & fruit pastes, Dessert cups & fruit-based sweets
Date Filling
Smooth, glossy texture for premium visual appeal
Strong caramelized taste with authentic date notes
Pumpable, free-flowing fluid, ideal for automated lines
Excellent consistency and stability during processing
Rich in natural fibers, minerals, and antioxidants
Different Brix levels available (minimum 71° Brix)
Filled croissants & viennoiseries, Stuffed biscuits & soft cookies, Filled pastries & snack pies, Chocolate-filled centers (date-core)
Date Syrup
Natural sweetener
100% soluble
Texturizer/dye
May be used as a topping
Clean label product
Colors available: dark brown & golden
Brix: min 75° to a maximum 80°
Caramels, gummies, jellies, Caramel-style toppings & dessert sauces, Glazes for pastries & donuts, Sweet coatings for candies & dragees, Syrup fillings for waffles & pancakes
Date powder
Natural sweetener
Caramelized taste
Clean label product
3 textures available: standard, fine & extra fine
Powder coatings, dry fillings, Sugar-reduced bakery mixes, Cocoa-style dusting for truffles, Dry sweetener for cookies & biscuits, Instant dessert & drink powders
Chopped Dates
Unstandardised shape (non homogenous)
With or without rice flour
Size: 5-8 & 8-10 mm
Fruit clusters, candy mixes, Cookies & biscuit inclusions,Fruit & nut bars, Chocolate inclusions & clusters, Panettone, cakes & fruit breads
Diced Dates
Standardised shape (cubic)
Brown color
With rice flour (to avoid stickiness)
Size: 5-8 & 8-10 mm
Granola clusters & cereal bars, Chocolate tablets with fruit pieces, Snack confectionery mixes, Decorative toppings for pastries
Crystal Sugar
White, free-flowing powder with 100% solubility
Neutral, odorless taste
Low glycemic index (GI)
Clean-label ingredient
Only conventional quality
Sugar replacement in hard candies, Coating sugar for gummies & jellies,Bakery sweetener (cakes, muffins, cookies), Decorative sprinkling & toppings
Liquid Sugar
Odorless and colorless, with a pure, clear and transparent appearance
Stable solution
Low glycemic index (GI=1.7)
Natural sweetener and sugar replacement
Clean-label ingredient
Only conventional quality
Different fructose/glucose balance (50% - 50% or 95% - 5%)
Soft candy syrups & caramels, Fudge, toffee & chewy candies, Marshmallow & foam, confectionery, Sweet glazes & fillings
Pastry & Confectionery
Product
Storage
Packaging
Brown color
Final product
Texture: Soft/Firm
Final product
Fruit chews, caramels, soft candies, Filled cookies & sandwich biscuits, Date-based confectionery fillings (pralines, bars), Fruit snack bars & pastry bases, Cake & brownie inclusions, Bites, Makroudh, Maamoul
Product
Storage
Packaging
Fixed Brix at 69°
Final product
Texture : thick or smooth
Taste: strong caramelized or heavy caramelized
With or without additives (depending on storage conditions)
Final product
Fruit layers in cakes & entremets, Soft cake fillings & toppings, Fruit gummies & fruit pastes, Dessert cups & fruit-based sweets
Product
Storage
Packaging
Smooth, glossy texture for premium visual appeal
Strong caramelized taste with authentic date notes
Pumpable, free-flowing fluid, ideal for automated lines
Excellent consistency and stability during processing
Rich in natural fibers, minerals, and antioxidants
Final product
Different Brix levels available (minimum 71° Brix)
Final product
Filled croissants & viennoiseries, Stuffed biscuits & soft cookies, Filled pastries & snack pies, Chocolate-filled centers (date-core)
Product
Storage
Packaging
Natural sweetener
100% soluble
Texturizer/dye
May be used as a topping
Clean label product
Final product
Colors available: dark brown & golden
Brix: min 75° to a maximum 80°
Final product
Caramels, gummies, jellies, Caramel-style toppings & dessert sauces, Glazes for pastries & donuts, Sweet coatings for candies & dragees, Syrup fillings for waffles & pancakes
Product
Storage
Packaging
Natural sweetener
Caramelized taste
Clean label product
Final product
3 textures available: standard, fine & extra fine
Final product
Powder coatings, dry fillings, Sugar-reduced bakery mixes, Cocoa-style dusting for truffles, Dry sweetener for cookies & biscuits, Instant dessert & drink powders
Product
Storage
Packaging
Unstandardised shape (non homogenous)
Final product
With or without rice flour
Size: 5-8 & 8-10 mm
Final product
Fruit clusters, candy mixes, Cookies & biscuit inclusions,Fruit & nut bars, Chocolate inclusions & clusters, Panettone, cakes & fruit breads
Product
Storage
Packaging
Standardised shape (cubic)
Brown color
With rice flour (to avoid stickiness)
Final product
Size: 5-8 & 8-10 mm
Final product
Granola clusters & cereal bars, Chocolate tablets with fruit pieces, Snack confectionery mixes, Decorative toppings for pastries
Product
Storage
Packaging
White, free-flowing powder with 100% solubility
Neutral, odorless taste
Low glycemic index (GI)
Clean-label ingredient
Final product
Only conventional quality
Final product
Sugar replacement in hard candies, Coating sugar for gummies & jellies,Bakery sweetener (cakes, muffins, cookies), Decorative sprinkling & toppings
Product
Storage
Packaging
Odorless and colorless, with a pure, clear and transparent appearance
Stable solution
Low glycemic index (GI=1.7)
Natural sweetener and sugar replacement
Clean-label ingredient
Final product
Only conventional quality
Different fructose/glucose balance (50% - 50% or 95% - 5%)
Final product
Soft candy syrups & caramels, Fudge, toffee & chewy candies, Marshmallow & foam, confectionery, Sweet glazes & fillings
Explore More Industries
Bread
Chocolate
Bakery
Bars & Snacks
Cereals, Granola & Muesli
Juices & Beverages
Dairy
