Brown Sugar

Brown Sugar is made either by boiling or coating white sugar with a unique blending syrup to produce a brown sugar.

Light Brown Sugar

Light Brown Sugar has a sweet/mild caramel flavor and color. The exceptional flavor and aroma of finished goods is the result of the unique formulation of the brown sugar. Light Brown Sugar is used in bakery products, baked beans, cereals, icings, caramel corn, toppings, syrups and smoked meats.


Applications
  • Baked beans
  • Bakery products
  • Caramel corn
  • Cereals
  • Icings
  • Smoked meats
  • Syrups
  • Toppings
Available Industrial Sizes

25 pound bags
50 pound bags

25 pound bags  50 pound bags  

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.

Characteristics

SucroseNLT* 91.0%
Moisture1.7 - 3.6%
pH5.6 - 6.6

*NLT = No less than

Granulation

Microbiological Standards

  • Product will test negative for pathogenic microorganisms
  • Mesophilic Bacteria - NMT** 500 CFUs per 10 grams
  • Yeast - NMT** 10 CFU/10 grams
  • Mold - NMT** 10 CFU/10 grams

**NMT = No more than

Dark Brown Sugar

Our Dark Brown Sugar is made by coating a fine granulated sugar with a uniquely blended cane syrup to produce a brown sugar. This is formulated to provide a rich, full-bodied molasses flavor, aroma and dark color. This sugar is ideal for canning and baking because of its exceptional texture and browning characteristics.


Applications
  • Baked beans
  • Bakery products
  • Confectionery products
  • Icings
  • Smoked meats
Available Industrial Sizes

25 pound bags
50 pound bags

25 pound bags  50 pound bags  

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.

Characteristics

SucroseNLT* 90.0%
Moisture1.7 - 3.7%
pH5.3 - 6.7

*NLT = No less than

Microbiological Standards

  • Mesophilic Bacteria - NMT** 500 CFUs per 10 grams
  • Yeast - NMT** 10 CFU/10 grams
  • Mold - NMT** 10 CFU/10 grams
  • Product will test negative to pathogenic microorganisms

**NMT = No more than