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.

General Benefits

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

Our Products

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
Benefits	Pure and natural Dissolves in water without foaming Sugar of the highest purity Conforms to pharmaceutical standards Higher colour stability at high temperatures	Pure and natural Dissolves rapidly, homogeneously High filterability	Pure and natural All-purpose sugar Low ash, low colour
Applications	Biscuits & Baked Goods Sugar Confectionery Beverages Pharma/Life Science Food Ingredients & Additives Fruit Preparations & Sauces Dairy & Ice Cream	Beverages Food Ingredients & Additives	Biscuits & Baked Goods Chocolate Sugar Confectionery Beverages Pharma/Life Science Food Ingredients & Additives Fruit Preparations & Sauces Dairy & Ice Cream

Calibrated Sugars

No.2 grade EU standard compliant
Customised crystal mixes / bespoke blends can be developed

Organic Quality

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.

Learn more about Südzucker’s

Organic Beet Sugar portfolio

Pharmaceutical Standards

We produce our Extra White Sugar under pharmaceutical standards and also offer it conformant to the European pharmacopoeia.

Sucrose-Based-Excipients

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

	Grain size
	Standard	Coarse	Medium	Fine	Extra Fine
Beverages
Biscuits & Baked Goods (Special case: Decoration)
Chocolate
Sugar Confectionery (Special case: Decoration)
Dairy, Dairy-Alternatives, Dessert & Ice Creams
Fruit Preparation & Sauces
Ingredients & Additives
Pharma

GRANULATED WHITE SUGARS

White sugar is also used for creating fruit yogurt

The drinks on this image are created with white sugar

Packaging, Storage & Shelf Life

Packaging type	Packaging unit (in kg)
PE Bag	20, 25
Paper Bag	20, 25
Big Bag	1000
Bulk

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.

Sugar Processing

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:

0 - Harvest Time

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.

1 - Juice Production

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

2 - Juice Purification

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.

3 - Evaporation

The thin juice is concentrated by heating to make a thick golden-brown juice with a sugar content of about sixty-seven percent.

4 - Crystallization

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.

5 - Converting

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.