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Brown sugar pearls

Brown sugar is infused into the pearl itself, not carried by the syrup it is served in. The flavour comes through as your outlet cooks it.

The flavour is in the pearl, not the syrup

Most brown sugar drinks get their character from what is poured over them. The sugar sits in the syrup, the pearl underneath is neutral, and the flavour separates as the drink is finished.

We infuse brown sugar into the pearl during manufacture, so it is part of the pearl rather than a coating on it. The caramel note develops through the cook at your outlet and carries in the pearl itself.

These are supplied to be cooked at your outlet. We do not make a ready-to-eat pearl.

What that changes for your menu

It gives you a brown sugar character that survives the whole drink rather than concentrating at the bottom of the cup, and it means the pearl still tastes of something in a drink that is not syrup-led.

How sweet, how dark and how pronounced that caramel note is are all specified with you and locked as your reference standard.

What you specify

We manufacture to your recipe rather than selling from a catalogue, so almost everything below is decided with you.

Recipe and texture

Starch blend, sweetness, colour and chew are set for you. We develop against your sample, then keep that result as your reference standard.

Pearl size

Diameter is specified per customer rather than picked from a list.

Cook profile

Set around what your outlets can realistically handle, and supplied with holding guidance and cook cards tested on the recipe you actually receive.

Packaging

Your artwork on the inner bags and cartons, in your pack sizes. We handle printing, plate setup and label compliance for the market you are selling into.

Documentation

Health certificates, certificates of origin, ingredient lists and allergen statements, prepared per destination market.

How it is made

Every batch runs the same five steps on our own dedicated tapioca lines. Starch intake — moisture, whiteness and viscosity checked on arrival, with every batch logged against the grower it came from. Mixing and rolling — tapioca starch, brown sugar and water, rolled to the pearl size you have asked for. Sizing and sieving — anything off-size is removed so the whole batch cooks evenly once it reaches your pot. Cook test — we cook a sample and taste it against your reference standard for chew and expansion. Seal and palletise — inner bags sealed, metal-checked and date-coded, then boxed and palletised ready to ship.

Quality and compliance

Every shipment goes out with a certificate of analysis, and we keep retention samples for the full shelf life. If an outlet ever raises a texture complaint, we can cook the exact batch they received and tell you what happened.