Brazilian Sugar

REFINED SUGAR 45 ICUMSA MAX Colour 


MAX. 60 ICUMSA
Polarization MIN. 99.8 % Degree Polarization (0Z)
Moisture MAX. 0.04 % by weight
Conductivity Ash MAX. 0.10% by weight
Invert Sugar MAX. 0.10 % by weight
Average Size 0.60 - 0.90 mm.
Target M.A. 1.00 ñ 1.50 mm.
Sediments MAX. 0.02% by weight
Arsenic MAX. 0.50mg/kg
Lead MAX. 0.50mg/kg
Copper MAX. 1.50mg/kg
Pesticide NONE
Sulphur Doixide NONE
Pathogenic Bacteria NONE
Coli-form Bacteria MAX. 10 CFU/10 GM
E. Coli NONE
Yeast & Mold MAX. 10 CFU/10 GM

WHITE SUGAR 100 ICUMSA MAX


White Sugar 100 Icumsa Max
Colour MAX. 100 Icumsa
Polarization MIN. 99.8 % Degree Polarization (0Z)
Moisture MAX. 0.04 % by weight
Conductivity Ash MAX. 0.10% by weight
Invert Sugar MAX. 0.10 % by weight
Average Size 0.8 mm.
Target M.A. 0.5 ñ 1.00 mm.
Sediments MAX. 0.02% by weight
Arsenic MAX. 0.50mg/kg
Lead MAX. 0.50mg/kg
Copper MAX. 1.50mg/kg
Pesticide NONE
Sulphur Doixide NONE
Pathogenic Bacteria NONE
Coli-form Bacteria MAX. 10 CFU/10 GM
E. Coli NONE
Yeast & Mold MAX. 10 CFU/10 GM

VHP Raw Sugar (Granulated) 1500 Icumsa Max


Colour Min. 600 ICUMSA ñ Max. 1500 ICUMSA
Polarization Min 98.50 Degree Polarization (0Z)
Moisture Max. 0.2 Percent by weight
Conductivity Ash Max. 0.8 Percent by weight
Invert Sugar Max. 0.8 Percent by weight
Sediments Max. 0.07 Percent by weight
Target M.A. 0.7 ñ 1.2 mm.
Average Size 0.85 mm.

RAW SUGAR


The main characteristics of brown sugar are fine, dusty grain and liable to be lumpy, light to dark brown, with natural smell of sugar cane.
It is directly processed from sugar cane with either a traditional method of vacuum-pan or modern method. It can be used as a substitution of white sugar, widely used in soya sauce, coconut sugar cake, an in general confectionary.
Colour 14,000 ICUMSA MAX.
Polarization Min 94.00 Degree Polarization (0Z)
Moisture Max. 0.7 Percent by weight
Packing 50 Kilagram
 
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