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suedzucker.comProductsCrystalline SugarsIcing Sugar

What if you could grow
ideas like we grow crystals?

From white to brown, from fine to coarse, from crispy to melting – Südzucker is the ideal partner for high performance sugar specialties and high-quality standard sugars.

Icing Sugars

Südzucker Icing Sugar is made by grinding sugar. It is a fine, refined sugar in powdered form. Our special conditioning process minimises the risk of lumps in the finished product.

Südzucker’s Icing Sugar portfolio comprises:

Pure Icing Sugar
Icing Sugar with starch as an anticaking agent
Ultra Fine Icing Sugar with Tricalcium Phosphate (TCP) as an anticaking agent

Our Icing Sugars are widely used in bakery products (e.g. as coating), sugar confectionery applications, in coatings for the sweets industry, and as excipients in pharma applications.

Our beet sugar-based icing sugar is also available in EU-organic quality.

General Benefits

Dissolves quickly
Can shorten mixing times
Very white colour
Free flowing
Small, consistent particle size
Halal and kosher-certified
Available in EU-organic quality
All are non-GMO

Basic Product Information

Südzucker’s Icing Sugars are available in a range of particle sizes. For the Icing Sugars with starch, we use potato or corn as the anticaking agent.

Product	Crystal size for minimum 80% weight in sugar	Anticaking agents
Pure Icing Sugar	0.08mm – 0.1mm	No
Icing Sugar with Starch	0.08mm – 0.1mm	Starch derived from potatoes or corn
Ultra Fine Icing Sugar	0.01mm – 0.02mm	Tricalcium Phosphate (TCP)

We also produce Icing Sugars in conformity with the European Pharmacopoeia (EP/PhEur) standards. If you’d like to know more about our sucrosed-based excipients, please have a look here.

We can supply our Icing Sugars in 10 kg bags, 25 kg bags and 1000kg big bags. To find out which products are available in what packaging unit, please contact us.

According to European Regulation (EU) No 1169/2011 regarding food information to consumers (annex X, 1d), an indication of the date of minimum durability (‘best before’/ ‘used by’ date) is not required for solid sugar.

Typical Ingredients

Sugar / Sugar & Starch / Sugar & Tricalcium Phosphate (TCP)*
*depending on your choice of product

Storage and Shelf Life

Please store our Icing Sugars in a cool dry location (relative humidity ≤ 65 %), preferably between 15°C to 25°C, and away from strong odours. Under these conditions, in the unopened, original packaging, sugar retains its specific properties and can be stored for a virtually unlimited period of time*. *: icing sugar with starch have a minimum shelf life of 5 years

Raftisnow®

Mainly used on baked goods, Raftisnow® is a high-quality, fine, white decorative sugar that will ensure stability when used for dusting on chilled and frozen products, or in a high-humidity environment.

Raftisnow® Benefit

Stable, retains its dusting quality
Suitable for freeze-thaw and chilled applications
Free flowing
Halal and kosher-certified
Non-GMO

Basic Product Information

To produce Raftisnow®, we coat Icing Sugar particles with a film of RSPO certified palm fat and non-GMO wheat starch.

We also offer organic EU certified Icing Sugar.

Product name	Vegetable fat	Melting point
Raftisnow® SG	Palm fat	38°C
Raftisnow® Extra SG	Palm fat	55°C – 60°C
Raftisnow® Palm free	Cocoa butter	30°C – 35°C

We can supply Raftisnow® in 10 kg bags, 25 kg bags and 1000kg big bags. To find out which products are available in what packaging units, please contact us.

Typical Ingredients

Sugar, wheat starch, vegetable fat

Storage and Shelf Life

Please store Raftisnow® in a cool dry location (relative humidity ≤ 65 %), preferably between 15°C to 25°C, and away from strong odours. Under these conditions, in the unopened, original packaging, the product can be stored for 12 months after the production date.

Did you not find the right product solution for your application? Please get in touch with us. We are happy to discuss your specific challenges to explore how one of our solutions can be adapted to fit your needs better.

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Do you have further questions or need support to select the right crystalline sugar product?

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