---
title: Icing Sugar | Foodservice | NZ Sugar
description: Icing sugar can also be used to make cakes and other goodies such as shortbread, cream fillings, marshmallow, and fondant. It provides a smooth, soft finished texture.
image: https://www.nzsugar.co.nz/hubfs/Chelsea%20Website%202023/Chelsea%20Retail%20Website/Products/Chelsea_Golden%20Syrup_1kg.png
---

# Products

Find all the important details about our products in one place.

## Chelsea Foodservice Product Portfolio

 Click on the products below to see descriptions and nutritional information.

[Download the Chelsea Foodservice Product Portfolio](https://www.nzsugar.co.nz/hubfs/Chelsea%20Website%202023/NZ%20Sugar%20Website/Food%20Service/Chelsea_20pg_Foodservice_Product_Portfolio_2020_compressed.pdf)

![1A9A2610](https://40204166.fs1.hubspotusercontent-na1.net/hub/40204166/hubfs/Chelsea%20Website%202023/NZ%20Sugar%20Website/Food%20Service/1A9A2610.jpg?width=300&name=1A9A2610.jpg)

- [ Home ](https://chelsea-40204166-hs-sites-com.sandbox.hs-sites-ap1.com)
- [ Products ](https://www.chelsea.co.nz/products)
- Icing Sugar

![Icing Sugar](https://www.nzsugar.co.nz/hubfs/Chelsea%20Website%202023/Chelsea%20Retail%20Website/Products/Chelsea_Icing_Sugar_500g.png)

- [ Home ](https://chelsea-40204166-hs-sites-com.sandbox.hs-sites-ap1.com)
- [ Products ](https://www.chelsea.co.nz/products)
- Icing Sugar

 Nutrition Information

Ingredients:  Cane Sugar, Tapioca Starch (3%)

Serving size:  4g (1 level teaspoon)

| Average Quantity | Per serve | Per 100g |
| --- | --- | --- |
| Energy | 68 kJ (16 Cal) | 1690 kJ (404 Cal) |
| Protein, total | 0g | 0.1g |
| - gluten | Not detected | Not detected |
| Fat | 0g | 0g |
| - saturated | 0g | 0g |
| Carbohydrate | 4g | 99.6g |
| - total | 4g | 99.6g |
| - sugars | 4g | 97g |
| Sodium | Less than 5mg | Less than 5mg |

Products

# Icing Sugar

 comes in

 500g, 1kg, 15k

 serving size

 4g (1 level teaspoon)

 Ingredients

 Cane Sugar, Tapioca Starch (3%)

 All our icing sugars are gluten free as we use tapioca or maize starch rather than a wheat based product to ensure our icing sugar is free flowing and doesn't form into hard lumps. Not all icing sugar is created equal! The finer the texture of the icing sugar the better the finish of the icing will be as it will be less likely to crack especially when making your own fondant. Try adding a teaspoon of whipped cream to make Chantilly Cream or dusting over cakes and desserts in place of icing.

Ingredients: Cane Sugar, Tapioca Starch (3%)

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- [![email](https://www.nzsugar.co.nz/hubfs/Chelsea%20Website%202023/Image/icons8-email-48.png) ](mailto:?subject=NZ%20Sugar%20|%20Foodservice%20|%20Products&body=https://www.nzsugar.co.nz/foodservice/products/fs-icing-sugar&text=&image=)

 Nutrition Information

Ingredients Cane Sugar, Tapioca Starch (3%)

Serving size  4g (1 level teaspoon)

| Average Quantity | Per serve | Per 100g |
| --- | --- | --- |
| Energy | 68 kJ (16 Cal) | 1690 kJ (404 Cal) |
| Protein | 0g | 0.1g |
| Fat | 0g | 0g |
| - saturated | 0g | 0g |
| Carbohydrate, total | 4g | 99.6g |
| - total | 4g | 99.6g |
| - sugars | 4g | 97g |
| Sodium | Less than 5mg | Less than 5mg |

#### Work With Us

[Contact Us](https://www.nzsugar.co.nz/contact-us)

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