Sugar produced from sugar beet or sugar cane is identical. The process of extracting and purifying sugars from sugar cane and sugar beet however allows for the production of a large variety of sugars. Sugars may differ in color, flavor, 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.

Granulated sugar
This type of sugar (pure sucrose) is natural white. No bleaching agent is added at any time during the refining process. This is the most common form of sugar used in the households and commercial food products. It is available in a number of different crystal sizes.

Brown sugar
Often referred to as “soft sugar”, brown sugars are produced by crystallizing the golden colored syrup or mixing syrups with pure white sugar crystals

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