No, sugar is pure sucrose, it contains no preservatives or additives of any kind.
Yes, our sugar fits in the parameters of Kosher and Halaal. (Most products certified).
No, sugar is not chemically altered or bleached during processing.
The sugar in your sugar bowl is the same as the sucrose naturally present in the sugar cane and is also identical to the sucrose in other fruits and vegetables.
Pure sugar crystals are naturally colourless. No artificial bleaching or whitening is necessary. Molasses, which is naturally present in sugar cane and gives brown sugar its colour, is removed from the sugar crystal with water and centrifuging. Carbon filters absorb any remaining coloured plant materials.
Castor Sugar has a smaller crystal size than White Sugar. Castor Sugar is White Sugar that has been sieved through a fine mesh screen. The fine, regular sugar crystals dissolve quickly and caramelise evenly, making Castor Sugar an essential ingredient for the perfect pavlova, light sponge cakes, beverages and dressings.
Both Raw Sugar and White Sugar are produced by dissolving, filtering and recrystallising the raw sugar received from the sugar mill. White Sugar undergoes additional refining process, it is passed through an activated carbon decolourising station which absorbs the colour from organic matter.
All sugar products in the marketplace differ only in crystal size or molasses content. Molasses adds both colour and flavour. The darker the brown sugar, the more molasses it has.
The sugar is named after Demerara in Guyana, the name does not define its origin, but simply a type of golden brown sugar. Today, countries like Mauritius export some of the best Demerara sugar available.
There is no best before date for most sugars, if stored correctly it will last until it is used as it does not support microbial growth. Sugar is best when stored in a cool, dry place.
Please note: Jam Setting Sugar, Rich Chocolate Icing, Lemon Icing & Pink Berry Icing have a limited shelf life.
Sugar should be stored in an airtight container in a moisture-free environment. When sugar leaves our refinery it is dry and soft. The most frequent cause of hard sugar is that moisture has been absorbed by the sugar and has evaporated off again sticking crystals together. Changes in climate can also affect the consistency of the sugar. (High humidity or dry weather)
Because Sugar has a indefinite shelf life (it does not support microbial growth), it does not need to be frozen to prolong shelf life. By storing it in your fridge or freezer you are exposing it to moisture, the sugar could absorb the moisture and harden. For best results store sugar in an airtight container.
Yes, here is a method to soften sugar:
Preheat oven to a low temperature (120Â°C).
Remove the sugar from the package and put in an ovenproof container that will hold the sugar. Place in the warm oven for approx 15 minutes. Tap sugar with a spoon to test, if it falls apart, turn oven off and leave sugar in the oven for an hour or two to completely dry out.
It is safe to store your sugar in its original packaging. For best results, ensure the pack is tightly closed, this can be done by folding and securing the top of packaging over.
Alternatively, when you open the package, cut the top of the package open. Keep the top 5cm of plastic package ribbon you have just cut off and use this ribbon to tie around the top of the pack to close it.