Brown Sugar
There are different ways of producing Brown Sugar. It is generally obtained by blending, mixing, or coating sugar crystals. One method is to crystallise pure sugar beet syrup to obtain a white sugar crystal. That becomes brown sugar by coating the crystal with different kinds of syrups. Another possibility is to crystallise a mixture of sugar cane syrup and sugar beet syrup to create a brown sugar with a distinct taste that is popular in the baked goods industry.
General Benefits
- Provides a sweet, aromatic taste
- Has a delicate, caramel-like aroma
- Adds colour to food and beverages that contributes to their visual appeal
- Is available in both crystalline and soft versions
Brown Sugar – Crystalline
We produce our crystalline Brown Sugar by crystalising brown, pleasantly caramel-like tasting sugar syrups to obtain free-flowing brown crystals.
Benefits
- Has a pleasantly sweet, aromatic, caramel smell
- Promotes the formation of brown crust
- Easy handling and dosing
- Clean label
Basic Product Information Brown Sugar - Crystalline
Applications Brown Sugar - Crystalline
- Biscuits and baked goods
- Seasonal products like speculoos, gingerbread, almond bread
- Breakfast cereals, snacks, and bars
- Coffees, chocolate fillings, malt bonbons
- Marinades and sauces
Packaging, Storage and Shelf Life
| Product | Packaging type | Packaging unit (in kg) |
| Brown Sugar (crystalline) | PE Bag Big Bag |
25 1000 |
Brown Sugar – Soft
We produce our soft Brown Sugar as a golden brown or dark brown granulated sugar, also called Farin Zucker. Pale Farin Zucker is granulated sugar mixed with brown cane syrup and has a caramel flavour. Dark Farin Zucker is granulated sugar blended with cane sugar syrup and burnt sugar syrup and features a delightful caramel flavour and a malty, coffee aroma.
Benefits
- Excellent solubility
- Clean label
- Adds a unique aromatic flavour to the finished product
Basic Product Information Brown Sugar - Soft
Applications Brown Sugar - Soft
- Biscuits and baked goods
- Seasonal products like speculoos, gingerbread, almond bread
- Beverages such as beer
- Desserts like fruit salad
- Dairy products, e.g. yoghurt
- Marinades and sauces
Packaging, Storage and Shelf Life
| Product | Packaging type | Packaging unit (in kg) |
| Farin Zucker Pale | PE Bag | 25 |
| Farin Zucker Dark | PE Bag | 25 |
Did You Not Find A Brown Sugar Type Suitable For Your Application?
Beyond our standard brown sugar portfolio, we offer you the option to customise your brown sugar solution by:
- Enhancing the texture
- Adapting the colour intensity
- Modifying the taste
We also offer additional brown sugar types in our Candy Sugar range with unique properties. For more details, please click one the desired product name and have a look at our detailed product page:
We also offer Soft Candy Powder (Cassonade Graeffe), a soft brown sugar which is a unique Belgian natural sugar speciality. In addition to providing colour, a distinctive flavour, and texture, this products lends itself for use as an attractive topping for desserts, dairy products, and soft baked goods.
Do you want more information on our various Brown Sugars? Be it soft or dry crystalline brown sugars, there are many advantages for your applications.
Do you have specific needs for your baked goods, chocolate or beverage applications and need support in selecting the right product?
Dominique Demets, Product Manager Brown Sugar (crystalline and soft)
If you are interested in buying our products online, please select your country or contact us via email.
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