SUGAR


Sugar

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

White Sugar

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.



Brown Sugar

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.



Specifications :

Category Polazization Max Colour Max Moisture Max Ash
Raw Sugar
99.5 degrees Max 600-1200 Icumsa Units    
White Sugar
99.8 degrees Min 150 ICUMSA Max. By method GS 2/3 -10 0.08% Max 0.08% Max.


Packing List :

S No
Description
Quantity
1.
Sugar Pack 1
1 KG
2.
Sugar Pack 2
5 KG
3.
Sugar Pack 3
10 KG
4.
Sugar Pack 4
50 KG

Note : We can provide customized packaging as per your requirements. Please feel free to contact.