Sugar applications & functionality

BISCUITS & SNACK BAR APPLICATIONS

Our screened and Crafted brown sugar ranges contain tightly-controlled particle sugars to give you consistent dissolving, depositing and even baking. 

Our icing sugars are suitable for a range of applications, from smooth buttercreams to hard glazes. These are conditioned and have a variety of free-flow agents to give consistent results.

Within our brown sugar range we have a selection of demerara sugars suitable for coating or adding crunch and flavour to biscuits. We also have a range of bold crystal sugars that can be used for extra crunch.

Our Invert syrups can be used to to keep cookies moist and pliable and for texture-control in buttercreams. We also supply golden syrup and inverts to give texture and flavour to snack bars and flapjacks.

BEVERAGE APPLICATIONS

Our granulated sugar is a leading choice for soft drink production, delivering sweetness and mouthfeel. We also supply our sugar dissolved as liquid sugar to improve efficiency. Our invert syrups work well with fruit-based drinks and can be used to develop lower sugar recipes.

Our screened sugars with their tightly controlled particle size are great for applications that need rapid or controlled dissolving such as powdered or vending drinks. We also offer products that minimise dust and can be matched to your dry mix to prevent separation from de-mixing.

CHOCOLATE APPLICATIONS

Granulated sugar gives sweetness and mouthfeel, whilst our icing sugars produce ultra-smooth centers in moulded chocolates. We also supply demerara sugar and a range of sugars with a large crystal size that give a crunchy texture when used as an inclusion. Our invert sugars can be used to control the texture of fillings and enhance fruit flavours.

We also carry a range of certified Fairtrade sugars.

CAKES & PASTRIES APPLICATIONS

Our screened and Crafted brown sugar ranges contain tightly-controlled particle sugars to give you consistent dissolving, depositing and even baking.

Within the brown sugar ranges we have premium muscovado sugars from the Billington's range as well as dry demerara for easy flow in manufacturing processes.

Our icing sugars are suitable for a range of applications, from smooth buttercreams to fondents or glazes. Our icing sugars are conditioned and have a variety of free-flow agents to give consistent results.

Our Invert syrups can be used to plasticise icings and slow down crystalisation to improve shelf life, particularly in chilled and frozen applications. They keep baked goods moister for longer and control texture. This is useful in lower fat recipes to give a soft and pliable texture. Inverts also supress freezing points allowing for smaller ice crystal formation during freezing and more consistent and reliable defrosting.

Many of our screened and icing sugars are used for decoration. Our moisture resistent caster sugar can give extended shelf life in chilled and frozen cakes and pastries.

DAIRY & DESSERT APPLICATIONS

Our granulated sugar is a leading choice for ice cream production, delivering sweetness and mouthfeel. We also supply our sugar dissolved as liquid sugar to improve efficiency.

Our invert syrups work well with fruit based applications to enhance flavour, but more importantly they suppress freezing points. They help prevent the formation of large ice crystals giving a softer scoop in ice creams and sorbet and a more controlled defrosting in frozen desserts. The sweetness synergy between fructose and sucrose also allows you to formulate lower sugar recipes.

Our brown sugars can impart a whole range of colours and flavours from subtle buttery to rich treacley molasses. If a more conrolled flavour development is required, our invert syrups can be used to develop the colour and flavour you need.

JAMS, SAUCES & SPREADS APPLICATIONS

Our granulated sugar is a leading choice for sauce production, delivering sweetness and mouthfeel as well as inhibiting microbial growth. We also supply our sugar dissolved as liquid sugar to improve efficiency.

Our invert syrups can prevent jam crystallisation and are particularly useful for low acid fruit preserves.

Our brown sugars can impart a whole range of colours and flavours from subtle buttery to rich treacley molasses. If a more conrolled flavour development is required, our invert syrups can be used to develop the colour and flavour you need.

BREAKFAST CEREAL APPLICATIONS

Our granulated sugar is a leading choice for cereal production, delivering sweetness and mouthfeel.

Our screened sugar ranges contain tightly-controlled particle sugars to give you consistent dissolving, extrusion and cooking.

Our brown sugars can impart a whole range of colours and flavours from subtle buttery to rich treacley molasses. If a more controlled flavour development is required, our invert syrups can be used to develop the colour and flavour you need.

SUGAR CONFECTIONERY APPLICATIONS

In addition to our granulated sugar, our icing sugars can be used to control crystallisation in premium super-indulgent fudges or for dusting and creating sherbets.

Our brown sugars can impart a whole range of colour and flavours from subtle buttery to rich treacley molasses. If a more conrolled flavour development is required, our invert syrups can be used to develop the colour and flavour you need.

We have a range of screened sugars of different particle sizes that can be used for decorating or sanding jellies and our nonpareil sugar can be used to create an ideal coating for panned products.