Granulated White Sugars
Our Granulated White Sugar is an all-purpose sugar. It is a single-ingredient foodstuff and consists of pure, free-flowing crystals of sucrose with a white appearance.
- Can be used for many applications in the food and beverage industry
- Adds a sweet and pure taste
- Provides several functional benefits (e.g. enhances colour and flavour, increases shelf-life, adds viscosity)
- Serves as a bulking agent in food, contributing to its texture and mouthfeel
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Our product portfolio is designed to address all of your sugar needs at the highest standard of quality. We therefore offer three qualitative grades of granulated white sugar in various granular sizes to meet specific product requirements such as:
- to achieve extreme whiteness and brightness Extra White Sugar
- to deliver less colour and high filterability in beverages White Sugar High Grade
- to easily add basic sweet taste with the most standard quality White Sugar
Characteristics and Applications
We produce our ‘Extra White Sugar’, ‘White Sugar High Grade’ and ‘White Sugar’ exclusively from sugar beets. Their individual characteristics make them ideal for different applications.
|Extra White Sugar||White Sugar High Grade||White Sugar|
Download Product Specifications
- In EU2-grade quality
- Customised crystal mixes / bespoke blends can be developed
White Sugar is also available in certified-organic quality. Our organic beet sugar is available with the following organic certifications: EU Bio, Naturland, BioSuisse and Bioland.
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We produce our Extra White Sugar under pharmaceutical standards and also offer it conformant to the European pharmacopoeia.
Available grain sizes
We offer these products in a wide variety of different grain sizes that provide unique functional benefits which make them particularly suitable for specific applications. Our granulated white sugars are available in five grain sizes: Standard, Coarse, Medium, Fine, Extra Fine. We can also supply additional grain sizes upon request.
|Type of designation||Symbol||Mean aperture (in mm)|
|Standard||S||0.40 – 1.00|
|Coarse||C||1.00 – 1.60|
|Medium||M||0.60 – 1.00|
|Fine||F||0.40 – 0.65|
|Extra Fine||XF||0.20 – 0.40|
Biscuits & Baked Goods
(Special case: Decoration)
(Special case: Decoration)
GRANULATED WHITE SUGARS
Packaging, Storage & Shelf Life
|Packaging type||Packaging unit (in kg)|
|PE Bag||20, 25|
|Paper Bag||20, 25|
If you want to know which packaging types and packaging units are available for your desired product, please contact us
Granulated White Sugar has no best-before date but should be stored above 10°C, below a relative humidity of around 65 %, and kept away from odorous materials. Under these conditions, our Granulated White Sugars will keep their specific properties and are indefinitely storable.
Did you know that it takes just 8 hours to produce shimmering white sugar crystals from a sugar beet… field to factory?
Let´s have a closer look at the process:
Sugar beet harvesting begins in September, “the campaign”. We take samples from each load of beet delivery to determine e.g. sugar content and to analyze the amount of soil left on the beets. Once the beets are offloaded they are thoroughly washed and are sent directly to the processing line or to the storage facility.
The beets are sliced into thin strips known as cossettes, pre-heated in a cossette scalder and are then sent to an extraction tower. Water at 70°C is poured through the device to extract the sugar and produce raw juice. The used cossettes are dried by means of screw presses and hot air.
A lime kiln is used to produce the natural substances lime and carbon dioxide, which are added sequentially to the raw juice to bind and precipitate out the non-sugar impurities. A clear, thin juice with a sugar content of approximately sixteen percent remains.
The thin juice is concentrated by heating to make a thick golden-brown juice with a sugar content of about sixty-seven percent.
The thick juice is boiled until crystals are formed, which are a glowing golden colour because they are covered in syrup. The syrup is separated from the crystals in a centrifuge. Hot water is used to rinse off any residual syrup. The remaining sugar crystals are clear as glass, and the light refracted from them is white as snow. The sugar is dissolved and re-crystallized to produce refined sugar – sugar that is extremely pure.
The finished sugar is dried, cooled and stored in silos, and is subsequently withdrawn and further processed or packed. Over eighty percent is sold for industrial use with the balance sold to retail.
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