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Coarse Granulated Sugar   Download PDF

Our Coarse Granulated Sugar is made by crystallizing purified and filtered thick syrup removed from sugar beets or sugar cane. It is then dried and screened to produce a coarse grain sugar. It is ideal for pneumatic handling. It provides greater resistance to caking in less than ideal storage conditions. Customers who pulverize sugar for use in their end product will find marked improvement in yield due to the sugar's crystal surface area and flow characteristics. Also, due to the reduced surface area, Coarse Sugar is useful to minimize the use of expensive coating ingredients. It is white in color and has sucrose content of not less than 99.85 percent.

Applications

Powdered sugar, powdered drink mixes, candy, preserves, jams, jellies, condiments, dairy products, meats, canning, pickles, snack foods, and bakery products.

Products

Coarse Granulated Sugar is available in bulk rail cars and bulk trucks.

General Requirements

This food grade product is manufactured in accordance with Current Good Manufacturing Practices and complies with the Federal Food Drug and Cosmetic Act and all other FDA regulations as well as any applicable state statutes and regulations.

Chracteristics

Sucrose NLT 99.85%
Ash NMT 0.035%
Moisture NMT 0.035%
Color NMT 50 RBU
Invert NMT 0.050%
Sulfite NMT 10 ppm as SO2
Speck Count (visual) NMT 2 per 500 grams
Odor Free of foreign odors

Granulation

U.S. Sieve # Maximum
20 15.0% cumulative retained
100 2.0% passing

Microbiological Standards

  • Product shall test negative for pathogenic microorganisms


This product information sheet is correct to the best of our knowledge. However, the information, recommendations and suggestions are made without represenation or guarantee as to results because the conditions of use of the product are beyond our control and accordingly are furnished only for your consideration, investigation and verification by your own laboratory prior to use. No statement is to be construed as a waiver of any copyright or patent right.

Revised April, 2015.