Sugar Australia supplies a range of white sugars and specialty sugars in crystal form.WHITE SUGARS RANGE
PREMIUM WHITE SUGAR (previously called Bottlers, Canners or Low Colour) is manufactured white sugar which meets the standards set by the National Soft Drink Association of the USA and National Canners Association of the USA, and also meets the standard set by the US National Food Processors Association. It is produced for specific uses where purity is most important. It is especially suitable for use in bottling of aerated waters, in canning of low-acid foods where sugar with low levels of particular types of spoilage micro-organisms in the can is needed, or where the product is sensitive to colour introduced with the sugar.
MANUFACTURERS WHITE SUGAR has a broad crystal size spectrum and may contain some large crystals as well as fine sugar. It is suitable for a wide range of food and beverage processing applications where variable crystal size will not affect the final product's quality. It is especially practical where dissolving is part of the customer’s process.
GRADED WHITE SUGAR has a smaller and more uniform crystal size than manufacturers white sugar and is suitable for a wide range of table top and industrial food and beverage applications. Applications which benefit from the uniform grist and bulk density characteristics of this product include baking and confectionery manufacture where sugar crystal size affects textures and consistency. Volumetric measurements of graded white sugar gives a more repeatable mass than would occur with manufacturers white sugar.
CASTER SUGAR has a smaller average crystal size than graded white sugar and does not contain the larger crystals. It produces textural differences in bakery products. It is ideal for sugar-coated products and some confectionery, and also exhibits fast-dissolving characteristics which are desirable for cold drink preparations. In powdered dry mixes such as sachet drinks, puddings, jellies and cake mixes, the uniform crystal size of caster sugar ensures even distribution, avoiding stratification and non-uniformity of the packaged product.
EXTRA COARSE SUGAR is a specialty white sugar of large crystal size particle distribution. It is used for decoration and other special uses. Some of these uses are unique and form the basis of particular bakery or confectionery products.SPECIALTY CRYSTAL SUGARS
BROWN SUGAR is a moist, golden brown, very fine crystal product, made using selected refinery syrups.
DARK BROWN SUGAR has a similar texture to Brown Sugar with a richer colour and more distinctive molasses flavour and aroma.
These two sugars are especially suitable to use in cereals, baking, fillings, syrup toppings and confectionery, where the characteristic colour, flavour and aroma of the sugars will be imparted to the food.
RAW SUGAR is a free flowing sugar of straw colour with a soft, honey-like flavour. It has a wide variety of uses but particularly where the straw colour and characteristics flavour will enhance the product in which it is used.
COFFEE SUGAR is a large grained, pale browngolden sugar with which dissolves slowly allowing the full flavour and sweetness of a great coffee to last longer. It also make a delicious crunchy topping for desserts and ice-cream.
DEMERARA SUGAR is a particular form of raw sugar with a golden, sparkling crystal and a distinctive rich flavour. The fine syrup coating on the crystal, together with its coarseness also gives a good colour to the crust of baking.
ICING SUGAR – these are fine-grained white sugars produced by grinding crystal sugar. They have specific uses where the very fine particles are required, such as fondant for confectionery and in the baking industry. We produce a pure icing sugar which is 100% sugar and icing mixtures where up to 5% of tapioca or maize starch is added to prevent caking. Pure icing sugar tends to cake and lump quite quickly and should be used within a few days of production. Icing mixture should be used within a month of manufacture and will compact if stacked more than two pallets high. Storage should be in cool dry areas away from draughts and humidity.
Caking of sugar can be a common issue with sugar customers under certain conditions. "Caking" is the change from a free flowing granular product to one containing massed of crystals or lumps. It is caused by the migration of moisture within the stored sugar across the crystals. Customers have a strong demand for a high quality, free flowing product devoid of "caking".
Sugar Australia's Racecourse refinery is leading the industry with an advanced sugar conditioning process. The fundamental element of the process is the inclusion of a special conditioning silo at the end of the refinery drying stage. After the refined sugar leaves the drier, it enters a 3,000 tonne capacity conditioning silo for a period of 50 hours where filtered low humidity air is allowed to percolate through the stored sugar. This has the effect of extracting and stabilising a substantial portion of the retained moisture on the surface and within the sugar crystal.
Once the sugar has been treated in this way, it remains free flowing provided it is not subjected to high levels of humidity. Conditioning ensures we can provide our customers with a high quality free-flowing product.
White sugars are available in bulk or as palletised 25kg industrial bags. Graded and caster sugar are also available in 15kg bags. In some states crystal sugars can be filled into intermediate bulk containers. Specialty sugars are available as palletised 25kg industrial bags and some in 15kg bags.
Crystal sugar products have a useful life in excess of 2 years and thus do not require a ‘use by’ date. The only potential change of significance over a long period is physical caking.
Crystal sugars should be stored in dry areas, preferably avoiding large temperature variations and relative humidity above 70%. Sugar tends to absorb moisture from the air and may cake if subjected to unsuitable storage conditions. While stored, sugar is not normally attacked by insects or bacteria provided it is kept dry.
Brown and dark brown sugars can dry out if subjected to low humidity. Compression from storing as multiple layers of palletised product can alter the physical condition of these moist sugars.
Sugar products are well known ingredients in food and beverages. It is good hygiene practice to avoid direct skin contact with sugar during food and beverage preparation. The information below only concerns the occupational handling exposures.
Irritating to eyes, skin and respiratory system.
Avoid contact with eyes and skin.
Avoid breathing dust.
Wear suitable protective clothing, including eye (AS/NZS 1337) and respiratory (AS/NZS 1715 & 1716) protection if dust generated, and gloves (AS 2161) if repeated skin contact.
Rinse eyes with plenty of water.
Wash skin with soap and water.
Wet sweep or vacuum spills into containers for disposal in accordance with local authority guidelines.
High sugar dust levels create risk of explosion. Maintain low dust levels and eliminate source of ignition.