The word “Sugars” describes the group of carbohydrates that help make our food sweet. These sweet carbohydrates have different names because of their chemical structures. Sugars may differ in colour, flavour, sweetness and crystal size. Each of these characteristics allows sugar to perform a variety of functions in food products, in addition to providing a sweet taste
The most common form of refined sugar is made from sugar cane. It is the most common for general household use. Used in bread, pastries, candy and processed foods.
Golden Yellow Sugar
Golden Yellow Sugar is produced by blending refined cane with small quantities of pure sugar syrups (molasses) selected for colour and taste. It is used in baked goods as dry mixes, meat glazes, and condiments.
Icing Sugar is finely ground granulated sugar, which contains approximately 3% cornstarch (gluten-free), an anti-caking agent to prevent clumping. It is a fine white powder used in special glazes, icings for cakes and donuts, and some sweet pastries.