Sugar Sorts

The terms for the different sugar sorts are very confusing sometimes. The ingredient “sugar” can be found on the ingredient list for sucrose – which is usual retail sugar. There are, however, a number of other sugar sorts, which differ in manufacturing, commodities or consistency.

Refined sugar/retail sugar/crystal sugar
Totally purified sugar is called refined sugar, retail sugar or crystal sugar. They are made from beet sugar or sugarcane.

Melting the raw sugar several times creates a very pure sugar solution, which is crystallized afterwards. This process, which is called refinement, creates the sparkling white, pure sugar.


Raw cane sugar
Raw cane sugar is purified and concentrated sugarcane juice, which is seeded with starter crystals and is centrifuged after the crystallization. It still contains minerals and molasses.

The mature sugar canes are handpicked, hand-cleaned and made the same length. The sugar cane juice is carefully pressed out in the sugar mill, purified, filtered and finally condensed in an evaporator. By adding sugar crystals, the crystallization process is speeded up. The centrifuging afterwards separates the rest of the syrup from the molasses.

Whole cane sugar
Whole cane sugar is one of the most natural forms of sugar. The sugar cane is pressed out, filtered and preserved in syrup. While it cools down, crystals develop, which are milled then. The brown whole cane sugar can be used in a similar way as the white sugar, however it has a slightly caramelish flavour.

Glucose syrup
Glucose syrup is made from the starch of corn, wheat or potatoes. Starch with enzymes are split up into the single sugar components during the process called starch fermentation. Thus viscous syrup develops.

Glucose syrup does not only sweeten but also raises the shelf life and improves the consistency of the food.

Agave syrup
Agave syrup is a natural sweetener with a high content of fructose. Fructose is metabolized dependent to insulin and is also suitable for diabetics.  Highly concentrated fructose syrup develops through the heating up during the vaporization and is characterized by a high, neutral sweetening power.
It intensifies the aroma of food and has a high level of solubility in cold and warm substances. Its consistency is syrupy.