A new range of sugars

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Crystal sugar: Tradition & Purity

Crystal sugar is obtained from purification, evaporation and crystallisation of the raw juice extracted from beet or cane. Screened and non-screened forms are available.

- Crystal sugar N°2 600
- Crystal sugar N°2 600 Haute Filtrabilité
- Crystal sugar N°2 800
- Crystal sugar N°2 1350
- Crystal sugar N°1 600
- Crystal sugar N°1 700
- Crystal sugar N°1 800
- Crystal sugar N°1 1350
- Crystal sugar N°1 2000

Icing sugar: Perfection & Simplicity

Icing sugar is obtained by grinding crystal sugar n°1. The finely ground crystals can be used for decoration and dissolve immediately. It is generally used for sprinkling, icing and when making delicate mixtures in following areas: chocolate, confectionery, all types of powders, etc.

- Icing sugar 100% sucrose
- Icing sugar  with starch
- Icing sugar with silica

Caster sugar: Fineness & Fluidity

Obtained from crystal sugar using a fine screen, the caster sugars are ideal for coating, bending, sprinkling, etc.

- Caster sugar N°1 400
- Caster sugar 400
- Caster sugar 250

Grain Sugar: Tasty & Decorative

Obtained by moulding crystal sugar ingots at very high pressure. These ingots are then crushed and screened to obtain extremely hard, irregular grains which withstand cooking, producing decorative effects and pleasant textures.

- Pearl sugar 10
- Pearl sugar 6
- Pearl sugar 4
- Pearl sugar 2

Saveur Vergeoise: Tender & Subtleness

Made from sugar beet syrup, "Saveur Vergeoise" are coloured, smooth and aromatic sugars. Their name comes from an old form of sugar, "vergeoise", which was used to make sugar, loafs. Its special characteristics are its soft texture, its colour and its specific aroma, which is like caramel.

- Saveur Vergeoise blonde
- Saveur Vergeoise brune

Pure cane sugar: Flavour & Authenticity

Pure cane sugars are appreciated for their aromas and colours as well as for their natural image. Tereos group, with sites in La Réunion island and in Brazil, controls the entire process from raw cane through marketing finished products.

Pure Cane sugars l'Antillaise and Le Blonvilliers are appreciated in many sectors for aromas and colours they bring to finished products

- Cassonade Pure Canne L'Antillaise (Pure cane brown sugar)
- Pure Canne Le Blonvilliers (Golden cane speciality sugar)
- Pure Cane caster sugar n° 2 400
- Pure Cane crystal sugar n°2 600
- Pure Cane crystal sugar n°1 1500
- Pure Canne candy sugar 3000
- Pure Canne candy sugar 2000

Liquid sugars: Purity and Transparency

Liquid sugars from Béghin-Say are obtained by dissolving granulated sugar in warm demineralised water followed by filtering and de-colouring stages to obtain perfectly pure and clear syrup.
The use of liquid sugar has many advantages in food processes: ready to use, it can be easily employed and reduces costs.

- SL 67%
- SLHP 67%
- SL 67% Pure Canne

Inverted sugars: smoothness

Inverted sugers from Béghin-Say are mixtures of dextrose, fructose and sucrose, which are obtained from partial hydrolysis of sugar syrup.
They are particularly appreciated for their functional properties, bound to the presence of dextrose and fructose; they are considered as technological ingredients.

- SI 95-71%
- SI 95-66%
- SLI 33-73%
- SI 66-73%

Pure cane raw sugar organic farming

This sugar is produced from sugar cane grown on some of the most fertile land in Brazil, without any use of chemical fertilisers, pesticides, or genetically modified organisms. Slightly coloured, Pure cane organic sugar is perfectly suitable for the vast majority of food applications, such as biscuits, pastry, confectionery, jams canned vegetable, etc.

- Sucre Brut Pure Canne Agriculture Biologique (pure cane raw sugar)