Sugar is the generalised name for a class of sweet-flavored substances used
as food. They are carbohydrates and as this name implies, are composed
of carbon, hydrogen and oxygen. There are various types of sugar
derived from different sources. Simple sugars are called
monosaccharides and include glucose, fructose and galactose. The table
or granulated sugar most customarily used as food is sucrose, a
disaccharide. Other disaccharides include maltose and lactose.
Sugars are found in the tissues of most plants but are only present in
sufficient concentrations for efficient extraction in sugarcane and
sugar beet. Sugarcane is a giant grass and has been cultivated in
tropical climates in the Far East since ancient times. A great
expansion in its production took place in the 18th century with the
setting up of sugar plantations in the West Indies and Americas. This
was the first time that sugar became available to the common people who
had previously had to rely on honey to sweeten foods. Sugar beet is a
root crop and is cultivated in cooler climates and became a major
source of sugar in the 19th century when methods for extracting the
sugar became available. Sugar production and trade has changed the
course of human history in many ways. It influenced the formation of
colonies, the perpetuation of slavery, the transition to indentured
labour, the migration of peoples, wars between 19th century sugar trade
controlling nations and the ethnic composition and political structure
of the new world.
Sugar Varieties and Types
Regular or white sugar, extra fine or fine sugar: There
are many different types of granulated sugar. Some of these are used
only by the food industry and professional bakers and are not available
in the supermarket. The types of granulated sugars differ in crystal
size. Each crystal size provides unique functional characteristics that
make the sugar appropriate for a specific food's special need.
"Regular" or white sugar, as it is known to consumers, is the sugar
found in every home's sugar bowl, and most commonly used in home food
preparation. White sugar is the sugar called for in most cookbook
recipes. The food industry stipulates "regular" sugar to be "extra
fine" or "fine" because small crystals are ideal for bulk handling and
not susceptible to caking.
This sugar is raw sugar which has been partially processed, where only
the surface molasses has been washed off. It has a blond color and mild
brown sugar flavor, and is often used in tea and other beverages.
99.5 degrees Max
600-1200 Icumsa Units
99.8 degrees Min
150 ICUMSA Max. By method GS 2/3 -10
Packing List :
Sugar Pack 1
Sugar Pack 2
Sugar Pack 3
Sugar Pack 4
Note : We can provide customized packaging as per your requirements. Please feel free to contact.