ME01

Coarse grain

32 ICU Max

Bulking, sweetness and preserving values. Larger consistent grain size enables an even spread and texture in biscuits. In a solution above 65%, prevents microbiological growth by reducing water activity. Less colour Is produced in cooking and less foaming when boiled. Due to the reduced impurities, enables an improved clarity.
Offers the ultimate sweetness profile (always preferred in comparison to artificial sweeteners), as well as a pure source of fermentable carbohydrate.

ME02

Fine grain

20 ICU Max

Used for decorative coatings on cakes and bakery toppings, adds texture to sponges and aids rapid aeration. Enables effective extrusion of cereal products and smooth finish to confectionery products.

Icing Sugar:

  CP   (with tri-calcium phosphate)
  CF   (with non-GM cornflour)
  NCP (no tri-calcium phosphate)

ME03

Milled fine grain

30 ICU Max

Milled sugar using low amounts of tri-calcium phosphate (a free flowing and anti-caking agent). Icing with cornflour (a natural ingredient) is also available which uses non-G.M. maize starch. For pharmaceutical applications where no additives can be used, Icing NCP is available. Icing sugars are used for dusting and icing cakes and as an ingredient in confectionery fondants.

ME04

Coarse grain

27 ICU Max

Same properties as standard granulated with the addition of British and European pharmacopoeia guarantee for use in pharmaceutical preparations.

ME06

Fine grain

32 ICU Max

Ideal for bakery pre-mixes, extruded breakfast cereals and drinks vending machines, instantly dissolving due to its fine particle size.

ME07

Milled fine grain

32 ICU Max

Less milled than icing without a free flowing agent. Used in tableting applications and smooth textured creams.

ME20

Extra coarse grain

25 ICU Max

Used on cakes, cookies, bread and patisserie products for crunch texture and surface decoration. Grain size suitable for panned sugar confectionery.

ME51

Coarse grain

8 ICU Max

Used in resins and powdered products for dispersion. Made from first boilings and is of the highest quality. Taken from the centrifugal machines while low in minerals.

ME52

Coarse grain

45 ICU Max

Used in pharmaceutical tableting. Formed by heating 20DE maltodextrin @ 94 brix to 124¼C which forms an open porous structure which when combined with added ingredients via extrusion will form a solid rigid structure.

ME57

Large crystal

22.5 ICU Max

Used in confectionery and on top of cakes for decorative toppings. Sugar boiled until only 2% moisture is left. The syrup is then poured into moulds, oven dried, and sieved to size.

OB13

Large crystal

23 ICU Max

Used in baking, chocolate confectionery, ice cream and yogurt to provide sweet and contrasting texture. Hard, crunchy texture with rounded edges.

^*British Sugar    ⁺Tate & Lyle