Products

Nordic Sugar A/B Screened Crystal Sugar / Screened Granulated Sugar is screened crystal sugar fine grains and coarse grains have been sieved out, for example in Screened Granulated Sugar 250–400. Other products have extra narrow particle size distribution, for example Screened Granulated Sugar EU1 390. Screened Granulated Sugar is used in dry mixtures for spices, soups, desserts and beverages, and for surface treatment and coatings for confectionery.

Nordic Sugar A/B Brown Sugar with an aromatic aroma and flavor, which consists of sugar and cane sugar syrup. The product is available in a moist (soft) and a dry version. The Dry Brown Sugar is free-flowing because maltodextrin has been added as an anti-caking agent. Brown Sugar is used in baked goods, dressings, sauces and muesli and for adding flavor and color to beverages.

Nordic Sugar A/B Decoration Sugar are sugar crystals coated with vegetable fat to improve shelf life and protect against melting when used on packed baked goods. Available in three versions: Decoration Nib, Decoration Icing and Decoration Crystal Sugar. The products are easy to use and have excellent flow properties for use in the food industry.

Nordic Sugar A/B Nib Sugar is compressed sugar, crushed and sieved into large, white, compact particles. Various products with particle size between 1400 and 3000 μm. There are also crunchy Nib Sugar products with a particle size between 2500 and 3000 μm. Nib Sugar is used mainly for decorating baked goods and confectionery.

Nordic Sugar A/B Crystal Sugar / Granulated Sugar is our main product, and comes in many different qualities and grain sizes. Crystal Sugar can be used for almost all sweetening purposes. Crystal Sugar is our most sold product; we produce it in EU1 and EU2 qualities. Sold in both bulk and bags. Granulated Sugar is used in most applications. EU1 quality is often used where the purity requirements are extra high, for example in essences.

Nordic Sugar A/B Liquid Sugar Solutions consist of pure saccharose dissolved in water and are therefore always clear and light-colored. The advantage of liquid sugar compared to crystal sugar is that it is already dissolved, has undergone sterile filtration, and is pasteurized. The customer therefore needs no investment in equipment for dissolving, filtering and pasteurization. Liquid Sugar has high microbiological stability and general stability, making it particularly suitable for beverages. Liquid Sugar also comes in an organic version. Liquid sugar are also available in the quality standard specified by the EU sugar type directive.

Nordic Sugar A/B Muscovado Sugar is an aromatic and tasty cane sugar product with small crystals and a moist consistency. Muscovado Sugar originally comes from Mauritius and is extracted from sugar cane. The sugar is processed as little as possible to retain the aroma and color. Dark Muscovado Sugar has a liquorice-like flavor and is used mainly in baked goods, ice cream, desserts, spices, sauces, marinades and dressings.

Nordic Sugar A/B Organic Sugar provides the same great sweet sugar taste as ordinary sugar and can be used for all sweetening purposes.

Nordic Sugar A/B Coarse Grain Sugar is crystallized sucrose as large transparent crystals. The average size of the crystals is between 700 and 1400 μm. Coarse Grain Sugar is used mainly for manufacturing and decorating baked goods and confectionery products.

Nordic Sugar A/B Liquid Invert Sugar are produced by hydrolysis of saccharose.Products are divided into partially inverted liquid sugar consisting of glucose, fructose and saccharose, and fully inverted liquid sugar, which only contains glucose and fructose. The color of Liquid Invert Sugar ranges from clear and light-colored to slightly yellow. The products are available with different dry substance contents. Liquid Invert Sugar has the perfect sugar composition for alcohol-free refreshing drinks, as it creates barely any difference in the sugar composition after the drinks have been filled. The use of Liquid Invert Sugar in drinks creates a fuller taste as it supports the fruit aroma.Liquid Invert Sugar retards crystallization, which is a benefit in the production of chocolate fillings or hard caramel, but also in ice-cream production as it lowers the freezing point and prevents the formation of large crystals of ice.

Nordic Sugar A/B Icing Sugar is very finely ground sugar, with or without the addition of anti-caking agents such as potato starch or tricalcium phosphate (TCP). Icing Sugar is used mainly for decoration and the production of fillings, fondants and dry mixes. The small, highly irregular crystals of icing sugar provide a very large surface area, guaranteeing optimum solubility.

Nordic Sugar A/B Fructose Syrup is a solution of fructose in water with a solid content of at least 95 per cent fructose. There may also be small amounts of glucose and saccharose present (maximum 5 per cent of the solid content) produced as a by-product of the production process. Because of its very high solubility, Fructose Syrup is a stable solution which tends not to recrystallise even at low temperatures. It has a higher sweetening strength compared with saccharose. Fructose Syrup is particularly suitable for moisture stabilization in confectionery and pastries.