White crystalline sugars are the most widely used, owing to their neutral colour and flavour. These sugars are not refined by Ragus, but we can merchant a full range of white sugars, including beet sugars if required.

Making white sugars
White sugars are made by passing melter liquor through ion-exchange pads and bone charcoal to remove the amber colour and mineral matter. The colourless sugar liquid is then boiled and seed sugar crystals are added. The amount of seed crystals that are added will determine the crystal size of sugar to be produced.

The syrup is separated from the sugar crystal by spinning the 'sugar' in centrifugal machines. Finally the sugar is dried before being packed.

Sugars for food and pharmaceutical applications
Ragus offers you a choice of white sugars suitable for a wide range of food applications, plus selected pharmaceutical-standard products.