An 80 per cent, partly inverted solution consisting of sucrose, glucose, fructose and mineral salts. The combination of the various types of sugar prevents crystallisation. The very high sugar content guarantees a long shelf-life. Yellow Cane Syrup and Dark Brown Cane Syrup, is used mainly in bread and cakes.

Finely ground sugar consisting of small particles with the addition of two per cent potato starch as an anti-caking agent. The average particle size is 20 μm. Icing Sugar is used mainly for baked goods.

Pure, crystallised sucrose in quality EU2.

There are 3 types of Cane Sugar Solutions: 62, 65 and 67 per cent sucrose dissolved in water. Cane Sugar Solution is used in products like jam, marmalade, fruit juice, beverages and marinades.

Organic Cane Sugar, Fairtrade from Paraguay is used like ordinary white granulated sugar and is ideal for an endless variety of uses.