Tereos guarantees efficient products, adapted to your industrial processes.

European points

European classification of sugar under category n°1 or n°2 is based on the analysis of 3 criteria:
- Type colour : the sample is compared visually with five control colours
- Colouring in solution: the absorbance of a light ray through a tank containing a sugar solution is measured.
- Ash (or mineral water) content: this is measured with a conductivity meter.

Each of these measurements taken is converted into a rating, expressed as a number of "European points". The total number of European points determines European classification of a sugar.
- 1 to 8 points : category n°1
- 9 to 22 points : category n°2

Category n°2 sugars are suitable for the majority of applications, whereas category n°1 sugars are specifically intended for the industrial sectors where optimum whiteness, brightness and transparency are demanded.

Grain size

The grain size of a sugar is measured by its "mean aperture"; the mean aperture defines mean crystal size. Our products mean apertures range from 70μm (icing sugar) to 8mm (grain sugar 2).

Use-by date and storage

There is no "use-by" date for dried sugars. Sugar must be stored at ambient temperature to avoid formation of blocks.
Thermal shocks must also be avoided