Products

Medium Brown Sugar sits between light and dark and is quite flexible in baking.

Corn Syrup 36/43 possesses a dextrose equivalent rating of 36 DE and a sugar content of 43. Typically, this grade of corn syrup is commonly used to manufacture ice cream and other frozen desserts. With a minimally sweet flavor, 36/43 grade corn syrup possess excellent crystallization control.

Corn Syrup 42/43 is sweet and odorless, this is often used in canned fruit preserves, frozen desserts, drinks, confectionery products, and bakery products.

Cane Granulated Sugar is produced from the sugarcane plant, another extremely common granulated sugar. With a fruity aroma and sweet aftertaste, cane sugar is excellent for caramelization and uniformity among baked goods.

HFCS 42 contains 42% fructose. HFCS 42 is a bit sweeter than traditional sugar, due to the percentage of fructose–an extremely sweet substance.

Con AA Bulk Sanding Sugar is Extremely pure, extra-large grain sugars with Very low ash, color, turbidity and metallic ion contents and Nearly 100% sucrose in purity (99.9+%).

HFCS 55 contains 55% fructose. High-fructose corn syrup 55 is nearly 25% sweeter than traditional sugar and is commonly added to soft drinks. Often, less is required due to its enhanced sweetness. Finally, HFCS 55 is the most popular form of high-fructose corn syrup.

Milliana Powdered Sugar® is a premium quality, finely pulverized sucrose. It is carefully produced from the finest sugar to resist caking and provide consistent flavor. Its fresh, clean sweetness and fluffy texture allow it to be used in a wide variety of products such as confections, icings, frostings, glazings, and fillings.

Beet Granulated Sugar is another form of granulated sugar, quite popular in both the marketplace and kitchen. As the name implies, beet sugar derives from the sugar beet plant, a root vegetable closely in relation to the beetroot. Beet sugar is earthy and often produces a crunchy texture, excellent for specific baked goods.

Having a higher sugar content, 63/44 corn syrup is extremely sweet and possesses greater amounts of mono and disaccharides. Like the 63/43 grade, this corn syrup grade is also perfect for baking, beverage applications, and flavoring.

Extra Fine Granulated Sugar is formed from tiny crystals, perfect for use in delicate, smooth desserts or dissolving in cold beverages without requiring the addition of heat.

Corn Syrup 63/43 With excellent sweetening power, this corn syrup works well for many baking, flavoring, and beverage applications.

Light Brown Sugar is usually created with about 3.5% molasses. Recipes calling for brown sugar include cookies, cake, bread, butterscotch pudding, and caramel corn, these applications often require golden, or light brown sugar.

Fine Granulated Sugar is formed from small crystals, allowing for bulk handling and caking prevention. Fine, or Regular white granulated sugar is most common for baking and cooking, found in both typical households and food service establishments.

Dark Brown Sugar is usually created with twice as much molasses as light, or about 6.5%. Due to the amount of molasses in dark brown sugar, recipes requiring a deep, complex flavor – typically complimenting cinnamon, ginger, or cloves – often call for dark sugar. Among the most common recipes with dark brown sugar are gingerbread or chocolate cake.