PRODUCTS<\/span> Granulated White Sugar<\/span><\/h1>\n<\/div><\/div><\/div><\/div><\/div><\/div>GENERAL INFORMATION<\/h2>\n
Sugar, a common term used for the carbohydrate – sucrose. It occurs naturally in many plants, especially in sugar beet and sugar cane.<\/p>\n
In Europe, white sugar is obtained from sugar beet juice by way of water extraction, purification and crystallisation in the following purity classes:<\/p>\n
– Grade 1 white sugar (‘refined sugar’) – R
– Grade 2 white sugar (‘white sugar’) – W<\/p>\n
PRODUCTS AND APPLICATIONS<\/h2>\n
The industrial use of sugar for the production of confectionery, bakery products, chocolate, fruit products, drinks, milk products and other products can essentially be attributed to four main processes, i.e. milling, mixing and dissolution and direct use. In all these cases, the process and possibly the quality of the products are affected by the sugar grain size distribution.<\/p>\n
In the case of mixtures, small sugar fractions are beneficial because their smaller crystalline mass and larger specific surface area improve the quality of mixing of the final products (vending machine drinks, dry cake mixes, instant products, etc.).<\/p>\n
To ensure that white sugar dissolves quickly and completely during the manufacture of concentrated sugar solutions for beverages, caramels, fruit preparations, etc., it is recommended to use a uniform fraction with medium sized grains. The dissolution rate of the sugar is crucial to ensure a rapid process. Due to the small specific surface area, coarse sugar dissolves quite slowly, while very fine sugars create more laminar flow conditions in tanks with high sugar concentration mixing, which in turn reduces the dissolution rate.<\/p>\n
Recommended sugar fractions for processes, mixing, dissolution and direct use, e.g. coating of cakes:<\/p>\n
## TABLE ##<\/p>\n
SUPPLIED: in bulk<\/strong> in road tankers, in 25 kg paper bags, in 800 kg and 1000 kg Big Bags<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":4,"featured_media":0,"parent":362,"menu_order":28,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"_links":{"self":[{"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/pages\/1414"}],"collection":[{"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/comments?post=1414"}],"version-history":[{"count":4,"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/pages\/1414\/revisions"}],"predecessor-version":[{"id":2363,"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/pages\/1414\/revisions\/2363"}],"up":[{"embeddable":true,"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/pages\/362"}],"wp:attachment":[{"href":"https:\/\/www.pfeifer-langen.pl\/en\/wp-json\/wp\/v2\/media?parent=1414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
GENERAL INFORMATION<\/h2>\n
Sugar, a common term used for the carbohydrate – sucrose. It occurs naturally in many plants, especially in sugar beet and sugar cane.<\/p>\n
In Europe, white sugar is obtained from sugar beet juice by way of water extraction, purification and crystallisation in the following purity classes:<\/p>\n
– Grade 1 white sugar (‘refined sugar’) – R
– Grade 2 white sugar (‘white sugar’) – W<\/p>\n
PRODUCTS AND APPLICATIONS<\/h2>\n
The industrial use of sugar for the production of confectionery, bakery products, chocolate, fruit products, drinks, milk products and other products can essentially be attributed to four main processes, i.e. milling, mixing and dissolution and direct use. In all these cases, the process and possibly the quality of the products are affected by the sugar grain size distribution.<\/p>\n
In the case of mixtures, small sugar fractions are beneficial because their smaller crystalline mass and larger specific surface area improve the quality of mixing of the final products (vending machine drinks, dry cake mixes, instant products, etc.).<\/p>\n
To ensure that white sugar dissolves quickly and completely during the manufacture of concentrated sugar solutions for beverages, caramels, fruit preparations, etc., it is recommended to use a uniform fraction with medium sized grains. The dissolution rate of the sugar is crucial to ensure a rapid process. Due to the small specific surface area, coarse sugar dissolves quite slowly, while very fine sugars create more laminar flow conditions in tanks with high sugar concentration mixing, which in turn reduces the dissolution rate.<\/p>\n
Recommended sugar fractions for processes, mixing, dissolution and direct use, e.g. coating of cakes:<\/p>\n
## TABLE ##<\/p>\n
SUPPLIED: in bulk<\/strong> in road tankers, in 25 kg paper bags, in 800 kg and 1000 kg Big Bags<\/p>\n<\/div>