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CHARACTERISTICS

Granulated Cane Sugars

  • Extra Fine and Caster Sugar are sugars of a medium to small crystal size

  • Mineral Water Granulated Sugar is particularly pure meeting BP/EP/USNF pharmaceutical standards

  • Granulated Sugar is our best known multi-purpose ingredient and also meets BP/EP/USNF pharmaceutical standards

  • Extra Fine and Caster Sugar are also used as decorative coatings on confectionery, cakes and other products

  • Industrial Granulated Sugar is a

slightly creamier coloured sugar.

Product

Size

Milled Cane Sugars

  • Icing Sugar is supplied with various anti-caking agents or without for specialised applications

  • Fondant Icing Sugar contains dried glucose syrup that, when mixed with water, produces a soft, high gloss fondant paste

  • Powdered Sugar is a coarse

milled sugar.

Typical MA mm

CV % max

Colour IU max

Invert % max

Ash % max

SO2 mg/kg max

PRODUCT VALUES

3 Pure cane

3 Imparts colour

3 Contributes texture

3 Enhances flavour

3 Improves shelf life

3 Preserving properties

Micro std

Description

EC reserved description/standard

Small crystalline sugar

White sugar, meets BP/EP/USNF

Medium-small crystalline sugar

White sugar, meets BP/EP/USNF

Standard crystalline sugar

Extra white sugar, meets BP/EP/USNF

Standard crystalline sugar

White sugar, meets BP/EP/USNF

Standard crystalline sugar

None

Finely milled sugar

White sugar, meets BP/EP/USNF

Finely milled sugar contains anti-caking agent (E554)

None

Finely milled sugar and glucose solids

None

Milled sugar

White sugar, meets BP/EP/USNF

25

0.04

0.015

1

••

25

0.04

0.015

1

••

12

0.01

0.005

1

••

30

0.04

0.015

1

••

220

0.2

0.15

3

••

30

0.04

0.02

1

••

30

0.04

-

1

••

1

••

30

0.04

0.02

1

••

Caster Sugar

<3% on 0.6mm

0.27-0.34

Extra Fine Granulated Sugar

0.34-0.42

MW Granulated Sugar

0.53-0.67

TL Granulated Sugar

<9% on 1.0mm <7.5% through 0.25mm

0.53-0.67

Industrial Granulated Sugar

0.50-0.80

Milled Sugars

Finest Icing Sugar

<0.5% on 0.146mm <5% on 0.102mm <17% on 0.60%mm cum

20-25 micron

TL Icing Sugar

<0.5% on 0.146mm <5% on 0.102mm <17% on 0.60%mm cum

20-25 micron

Fondant Icing Sugar

<0.5% on 0.146mm <5% on 0.102mm <17% on 0.60%mm cum

20-25 micron

Crystalline Sugars

40

40

35

35

35

Mesophillic bacteria/g

<40

Yeasts/g

<2

Moulds/g

<2

Powdered Sugar

Key: cum = cumulative figures

••

<10% on 0.215mm <16%-25% on 0.60%mm cum

50 micron

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