SALES – B2B Crystal sugar


Sugar, the general term used for the carbohydrate sucrose, is found in many plants and especially in sugar beets and sugar cane. Crystal sugar is obtained from the cell sap of sugar beets in a process of gentle extraction, purification and crystallization in the following purity classes: white sugar EC category I (“refined sugar”) and white sugar EC category II (“white sugar”).

Products and applications

The industrial use of sugar for producing confectionery goods, bakery goods, chocolate, nutrients, delicatessen, fruit preparations, beverages, dairy products and other products can essentially be traced back to three basic processes, milling, mixing and dissolving. In all three cases, the process and possibly the quality of the products are influenced by the size distribution of the sugar crystals used.

Coarse sugars in particular are advantageous for milling processes. The larger crystal mass promotes the initial crushing and ensures uniform grain size ranges in the final product. For mixtures, fine sugar fractions are preferred as their smaller crystal mass and larger specific surface improves the mixing quality of the end-products (beverages from vending machines, cake mixes, instant products, etc.)

The use of a uniform fraction with medium-sized crystals is recommended to ensure that the crystal sugar dissolves rapidly and completely when producing concentrated sugar solutions for beverages, caramels, fruit preparations, etc. A particularly highly concentrated sugar solution is frequently boiled in a first stage when producing confectionery goods (sweets, fruit gums, licorice). The rate at which the sugar dissolves is critical for ensuring a rapid, gentle overall process. Due to the small specific surface area, coarse sugar dissolves fairly slowly, while fine sugars tend to cause more laminar flow conditions in stirred tanks with high sugar concentration, which in turn reduces the rate of dissolution.

Specially sieved crystal size ranges are available for milling, mixing and dissolving:

White sugar EC category II (“white sugar”) White sugar EC category I (“refined sugar”)
Milling w0 w2 w3 w4 r2 r3 r4
Mixing w5 w6 w8 w9 w10 w11 w12 r5 r6 r7 r8 r9 r10 r11
Dissolving w0 w4 w5 w6 r4 r5 r6

The following overview is intended as a guide, with recommendations for different applications:

White sugar EC category II (“white sugar”) White sugar EC category I (“refined sugar”)
Caramel candiesw0w3w4r4
Jelly beansw0w4w6r4
Sugar-coated productsw5w6w8w9r9r10
Liquid-filled chocolate candiesr3
Soft drinksw0
Bakery products/ mixturesw4w5w6w10w11w12r2r3r4r5r6r7r8r10r11
Decorating crystal sugarsw4w8r2r8
Processed foods
Instant productsw6w8w9w10r4
Vanillin sugarr5
Delicatessen productsw0w4
Dairy products
Ice creamw0w5w6r7r10r11
Milk productsw0w4w10w11w12r4
Pharmaceutical productsr4r8r9r11
Fruit preparation1w0w3w4r3r4

Summary of range

White sugar EC category I (refined sugar) is made from white sugar EC category II with an additional crystallization step and is characterized by particularly high purity.Pfeifer & Langen supplies both types of crystal sugars in different crystal sizes for different applications. Organic crystal sugars which comply with the Council Regulation (EC) are available for the production of organic products.

Analytical data

© Pfeifer & Langen© Pfeifer & Langen© Pfeifer & Langen

Solubility of sucrose

© Pfeifer & Langen: Crystal Sugars© Pfeifer & Langen: Crystal Sugars© Pfeifer & Langen: Crystal Sugars

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