Sugar functionality

Sugar functionality


How our sugar products can help you



BAKERY

BEVERAGES

DAIRY

SUGAR AND CHOCOLATE CONFECTIONERY

JAMS, SAUCES AND SPREADS

PHARMACEUTICAL

BAKERY

BENEFITS IN BAKERY

Sugar is a key ingredient in many baked products providing a wide range of functions and benefits, including:

Decoration and texture 

Our Decorative Sugars enhance the look and feel of any finished product. See our Bold and Decorative Sugar range.

Luxury, smooth mouthfeel 

Our premium Icing Sugars produce ultra-smooth icings and toppings. Our Invert Syrups can also be used to plasticise icings, and slow down crystallisation of icings and fondants to improve shelf-life, particularly in chilled or frozen products. 

Consistent texture and snap 

Our Select Granulated Sugar has a more uniform particle size delivering consistent texture and snap in pastry and biscuit products. 

Moisture resistance 

With a fine moisture resistant coating on our sugar, we can deliver enhanced appearance and longer shelf-life for coatings and toppings, particularly in frozen and chilled cake manufacture. See our Bold and Decorative Sugars.

Moisture control

Our Invert Syrups can help keep baked goods moist and fresh for longer, particularly valuable in reduced fat products or products that need a soft, pliable texture.

Freezing point depression

Our Invert Syrups can prevent the formation of large ice crystals in frozen baked goods and their toppings/fillings.

Enhanced colour and flavour 

Our Invert Syrups can aid the development of colour and flavour during the baking process, particularly in the presence of fruit. Our wide range of Brown Sugars helps deliver extra colour intensity and depth of flavour.

Improved dry blend mix products 

Our Screened Products can reduce the risk of separation in dry mixes and reduce dust generation in your manufacturing process.

Binding and texture control 

Invert Syrups deliver effective binding and texture control in baked products.

Improved manufacturing process performance 

Our fondants can be simply and reliably produced  to fit within most manufacturing processes whatever the season. See our Icing Sugars.

BEVERAGES

BENEFITS IN BEVERAGES

Our homegrown granulated sugar is a leading choice for beverage production, delivering sweetness and mouthfeel. We can also provide products that:

Rapidly dissolve 

Our screened products with controlled particle size can be tailored to your applications whether they are hot or cold, vending machine or powdered drinks. 

Reduce separation and dust

Our sugar for dry blending reduce risk of separation in powdered drinks and reduce dust generation in your manufacturing process.

Enhance efficiency

Enhance your manufacturing process efficiency – our pre-dissolved liquid sugars and blends are ideal for beverages and fruit juices. 

Provide reformulation alternatives

Our invert syrups utilise the sweetness synergy between sucrose and fructose to reduce total sugars on label in fruit flavoured drinks. 

 

DAIRY

BENEFITS IN DAIRY

Freezing point depression

Our invert syrups help prevent the formation of large ice crystals in soft scoop ice creams and sorbets.

Rapid and controlled dissolving

Our screened products with controlled particle size can be tailored to most applications, whether they are hot or cold, vending machine or powdered drinks.

Reduce risk of separation in powdered drinks and reduce dust generation in the manufacturing process.

SUGAR AND CHOCOLATE CONFECTIONERY

BENEFITS IN SUGAR AND CHOCOLATE CONFECTIONERY

Luxury, smooth mouthfeel

Our premium icing sugars produce ultra-smooth centres in moulded chocolates and controlled crystallisation in premium super-indulgent fudges.

Flavour and colour development

Our invert syrups have a higher tendency to develop colour and flavour during the production of toffees, fudges and caramels. Our brown sugars can provide flavour and colour intensity and subtly change the flavour profile of the final product.

Adding decoration and texture

Our decorative sugars enhance the look and feel of pastilles and jellies.

Improved sugar panning

The uniform crystal size of our nonpareil sugar can provide an ideal coating for panned products.

Improved manufacturing process performance

Consistent seeding and crystallisation of super-indulgent fudges, highly controlled and consistent enrobing.

JAMS, SAUCES AND SPREADS

BENEFITS IN JAMS, SAUCES AND SPREADS

Crystallisation control

Our invert syrups can prevent jam crystallisation, particularly useful for low acid fruits.

Preservation

Our sugar and invert syrups can be used to inhibit microbial growth.

Flavour and colour

Our brown sugars are used in sauces, marinades, dressings and chutneys to add extra depth, flavour and colour.

PHARMACEUTICAL

BENEFITS IN PHARMACEUTICAL

We provide a range of products that comply with British and European Pharmacopoeias, click here to read our brochure. Alongside our granulated sugar, we provide products that deliver:

HOW CAN WE HELP YOU?

HOW CAN WE
HELP YOU?

If you would like to understand more about how we can help, please get in touch with our experts.

T: +44 (0) 800 505 3369
Email our experts

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