Raw cane sugars such as demerara and golden granulated have a relatively coarse grain size. The colour and flavour is formed from cane juice during extraction from the crushed cane. The two sugars are used for topping products and adding a crunch feel factor in baking applications.

Light and soft brown sugars are made from sugar that has a smaller grain size. Generally speaking, these sugars will be produced from a caster sugar. A distinctive blend of syrup and treacle will be blended to the caster crystal. Soft brown sugars have a fine texture that adds volume to cakes, and can be rapidly dissolved for sauce and toffee preparations.

Muscovado sugars have a comparable grain size to soft brown sugars. The main difference between the two is that muscovado is a richer, unrefined product with more natural colour and flavour and a stronger treacle note. As well as being ideal for rich fruit cakes and pudding preparations, the treacle flavour adds character to marinades, toffees and savoury sauces.