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Exotic sugars

Exotic sugar include quite a variety of cane sugar:

  • White candy sugar cubes
  • Brown candy sugar cubes
  • Bown crusted candy sugar cubes
  • Brown cane sugar cubes
  • Raw cane sugar "Demerara"
  • White sugar lumps remain


They meet the most pronounced tastes of a gourmet and complete the various dishes of your kitchen.

White candy sugar cubes

This product could be an elegant alternative to ordinary table sugar and even sweetmeats on your birthday table. The candy sugar is taster and softer than white refined sugar or sugar pressed into cubes. Both last might worsen tasting tea or coffee, often removing subtle taste nuances. Raw crystals of natural candy sugar enhance the natural palatability of drinks without removing flavoring nuances.

How this effect is achieved? The answer is as clear as a day. Candy sugar is highly pure and naturally transparent thanks to the way in which its large crystals are obtained.

No wonder that Englishmen call candy sugar “Rock Candy”. Slow and energy-consuming process of obtaining looks like stone rocks forming, as well as diamond or quartz are naturally formed, whenever the organics  is different. The sugar’s purity is achieved without any chemical reagents as in conventional refining process, but due to the fact that the slow-growing large crystals do not let in its crystalline lattice any foreign substances, extruding them.

Therefore it is small wonder that rather slow process is quite natural and simple. Nevertheless it requires a thorough care and patience. The process yields amazingly pure products, which had been known long time ago. First written records date from around the year 200 B.C. In the Middle Ages, Europeans used candy sugar as a remedy against coughing and throat irritation. One of the earliest doctoring manuals (England, 1584) mentioned that even Shakespeare was careful enough to put candy sugar into Falstaff’s pocket  to make his hero  be a chatterbox somewhat  longer (“Henry IV”, 1598)


Brown candy sugar cubes

Brown candy sugar is grown like white candy sugar, especially at the initial stage of the process. Sugar rods or filaments are coated with  fine sugar crystals and placed into a oversaturated sugar solution.  Alternating heating and cooling, carefully monitoring the solution concentration, operators seek to make the smaller sized seed crystals about tenths of a mm grow into larger crystals, up to 1 cm in diameter. Then, large crystals are coated with crude brown or caramelized sugar, yielding sweet crystals, similar to untreated amber pieces.

Brown candy sugar, as well as its transparent fellow, has a mild flavor with light caramel undertones. He matches well both hot (tea, coffee, cocoa, chocolate) drinks and cold ones, such as cocktails. Due to its extraordinary look, it can serve not only as sweetener, but also decorate various dishes on your festive table.


Brown crusted candy sugar cubes

To get even larger crystals of brown candy sugar, it is grown only on sticks. The sugar solution concentration and temperature conditions are selected in the mode the sugar crystals began to coalesce into each other, forming clusters or druses. Then the crystals are treated with natural ingredients (solution of crude brown caramelized sugar), achieving rich color of sugar crystals.  Then the crystals are taken out the solution, dried and split into single amber pieces. Crusted brown candy sugar preserves all palatability of brown crystal sugar and differs only in sizes and shapes. Pieces are showing a great variety of, while their average size is larger than brown crystal sugar.


 Sugar cane brown unrefined lump and cubes

Lump sugar is meant to sweeten a hot drink - tea, coffee or cocoa. Small wonder, sweets and drinks fit perfectly well together. The thing is that sugar cane comes from Southeast Asia, the same area, which is homeland of tea and also from South America, a region, where coffee trees have quite well taken root. Lump sugar is very handy ‘cause it’s easy to calculate the dose and hard to miss the cup with.
Brown lump cane sugar offered by our company is manufactured from the best Demerara grades. These come from natural sugar cane, grown in Colombia under hot tropical sun on fertile soils of Cauca valley. The area and climate are responsible for taste softness and pleasant aroma which both are usually lost while refining process. So cubes of white table sugar have no such flavor.
Brown sugar lumps are made out of pressing humidified unrefined cane sugar in the bronze matrix. Then sugar lumps are shaped into what you see on our packs (cubes are not so neat). Cubes are dried in hot air and then packed.
The novelty of our range – cane brown sugar cubes in a small box 250g, which is convenient to take with you on a trip to be able not only to enjoy the taste and benefits of delicious cane sugar at home.


Raw cane sugar "Demerara"

This natural brown cane sugar is named after the Demerara river area in Latin America, where from it first came to Europe. Currently, island of Mauritius is a major producer of Demerara sugar. Its sellers claim that Mauritius Demerara has the best flavor and aroma, and that it keeps better than any other up to the quality of sugarcane grown on the soil rich in volcanic ash. It might be just a good advertising tool.
Many experts assert that Demerara has the superior quality due to it hand- made production  method in small artisanal enterprises following  ancient traditions. This is true when it comes to the Demerara sugars coming from Latin America, Africa, Mauritius or the Caribbean islands. But we cannot ignore the fact that nowadays the UK and Canada refineries bring to its local markets brown sugar Demerara. Could it taste as good, as the Mauritian or Colombian Demerara, we have not yet had a chance to try it.
One way or another, Demerara stands out among those goods which are united by a general concept of "brown cane sugar." It is  evidenced by such  codes as UC CFR (The Code of Federal Regulations US) and EuroCode 2 Coding System (The Codification System of food EU), where Demerara is put in under its trade name, unlike most sugar varieties, which fell into the category "all and sundry".
Old dictionaries and encyclopedias, describing Demerara, stress large size of its crystals, bright yellow color and the fact that it was obtained, unlike refined sugar, without processing by sulphurous acid ( or without being sulphuretted).
Due to its properties, Demerara is placed right between Turbinado and Muskovado (or Barbados sugar) amidst brown sugars line. Having more rich amber color than the Turbinado, Demerara has still not so dull dark brown color, as Muskovado. Recommended for tea and coffee or as an ingredient for some culinary dishes, Demerara, by all experts notes, has fine delicate flavor and light tender aroma, reminiscent of tropical flowers. This very sort of sugar is true golden mean in a brown cane sugar line.
Numerous are recipes that make use of  Demerara as an essential component, these  might count thousands. Naturally, it's quite a variety of sweets, pastry, drinks, including alcoholic cocktails. Also Demerara is largely used in meat dishes and canned products.
As refined sugar, Demerara can be stored for a long time. However, in order to keep afresh this delicacy and its specific aroma and flavor, Demerara shell be stored in tightly covered containers at a room temperature.


Sugar cane white lump

In the traditions of people around the world, tea drinking is an art, and for many of us an integral part of this art was white lump sugar, which is served to the table in sugar bowls with special tongs for splitting. The refinement and gentility of the tea party give the crystal white color original and unique form of sugars.

Unlike the classic cane sugar, white cane sugar is missing the taste of molasses, so you can use it for cooking cakes and sweets in any recipes.