Types of Sugar

Manufacturing Process
Types of Sugar
Sugar and Health
Sugar Mill Machinery
Sugar Producers
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Sanding Sugar

Another large crystal sugar, sanding sugar, is used mainly in the baking and confectionery industries to sprinkle on top of baked goods. The large crystals reflect light and give the product a sparkling appearance.

Sugar produced in India is mainly of granulated type. Granulated sugar is further classified in to various types based on color and grain size. According to the Indian Standards Specifications (ISI), there are around 20 grades of sugar based on the grain size and colors. The color series has four grades designated as 30,29,28 and 27, while the grain size has five grades namely A, B, C, D, E. Bulk of production in the country is of C, D and E grains, branded as large, medium and small and has color specification of 30. The D grade produced in the country is comparable to world standards.


Brown Sugars - Turbinado Sugar
This sugar is a raw sugar which has been partially processed, removing some of the surface molasses. It is a blond color with a mild brown sugar flavor and is often used in tea.


Brown Sugar (light and Dark)

Brown sugar consists of sugar crystals coated in a molasses syrup with natural flavor and color. Many sugar refiners produce brown sugar by boiling a special molasses syrup until brown sugar crystals form. A centrifuge spins the crystals dry. Some of the syrup remains giving the sugar its brown color and molasses flavor. Other manufacturers produce brown sugar by blending a special molasses syrup with white sugar crystals. Dark brown sugar has more color and a stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. Dark brown sugar has a rich flavor that is good for gingerbread, mincemeat, baked beans, plum pudding and other full flavored foods.


Muscovado or Barbados Sugar

Muscovado sugar, a British speciality brown sugar, is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than "regular" brown sugar.


Free Flowing Brown Sugars

These sugars are fine, powder-like brown sugars that are less moist than "regular" brown sugar. Since it is less moist it does not lump and is free-flowing like granulated white sugar.


Demerara Sugar

Popular in England, Demerara sugar is a light brown sugar with large golden crystals which are slightly sticky. It is often used in tea, coffee or on top of hot cereals.


Liquid Sugars
Liquid sugars were developed before today's methods of sugar processing made transport and handling granulated sugars practical. There are several types of liquid sugar. Liquid sucrose (sugar) is essentially liquid granulated sugar and can be used in products wherever dissolved granulated sugar might be used. Amber liquid sucrose (sugar) is darker in color and can be used where the cane sugar flavor is desirable and the non-sugars are not a problem in the product.


Invert Sugar

Inversion or chemical breakdown of sucrose results in invert sugar, an equal mixture of glucose and fructose. Available commercially only in liquid form, invert sugar is sweeter than granulated sugar. One form of liquid invert was specially developed for the carbonated beverage industry and can be used only in liquid products. This liquid sugar is actually part invert sugar combined with part dissolved granulated sugar. Another type, named total invert sugar syrup, is commercially processed and is almost completely invert sugar. It is used mainly in food products to retard crystallization of sugar and retain moisture.


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