White Sugar

White sugar comes from refined sugar cane or sugar beets, out of which food processors extract sucrose, a natural sweetener.

White Sugar

White sugar comes from refined sugar cane or sugar beets, out of which food processors extract sucrose, a natural sweetener. After harvesting the sugarcane or sugar beets, the juice is extracted and boiled down to remove moisture. As the moisture diminishes, the natural sucrose in the juice begins to crystallize. The crystallized sugar is removed, leaving other extracts behind in the form of molasses.

Granulated Sugar

  • Commonly referred to as Regular, White, or Table Sugar.
  • Naturally white, pure sucrose.
  • Granulated sugar is refined sugar that has Fine, Uniform and small crystals.
  • The fine crystals in granulated sugar don’t cake together, which makes it perfect for measuring, sprinkling onto food and dissolving into drinks.
  • General Household use (tea, coffee, home recipes.
  • Most commonly used in cooking and baking like breads, cookies, frozen dairy products, jams/jelly, pies, cakes & packed foods.

Superfine Sugar

  • Also known as baker's special sugar, extra-fine, or caster sugar
  • Granulated sugar that has been finely ground so the Crystal size is the small & finest of all the types of granulated sugar.
  • Excellent for sprinkling over fruit or cereals, or in creamed mixtures, meringues, egg foams, simple syrup & baking.
  • Superfine sugar is Used commercially in powdered preparations, in the preservation of fruits, and dissolves easily in cold beverages.

Sanding Sugar

  • Produced from sugar cane and sugar beets.
  • Large crystal sugar between white granulated and coarse sugar in size.
  • Decorating sugar and comes in many colors.
  • Sanding sugar reflects light and gives the products a sparkling shine.
  • Most commonly used in baking and confectionery as a sprinkle on top of baked goods.

Coarse Sugar

  • Granulated sugar is having a larger crystal size.
  • Highly resistant to color change and breakdown (into glucose and fructose) at high temperatures.
  • Coarse sugar is often used in making fondants, confections and liquors and also helps to give baked goods or candy a little texture.

Powdered Sugar

  • Also known as confectioners’ sugar or Icing Sugar.
  • Powdered or confectioners’ sugar is simply granulated sugar ground to a smooth powder, mixed with a small amount of cornstarch to prevent caking and then sifted.
  • Powdered sugar is often used in icings, confections, frostings & glazes.