Brewing Sugars are produced from Raw Cane and Demerara Sugars, with colours ranging from light brown amber to dark brown, and with flavours ranging from mellow to robust treacle. They are fully inverted products; in liquid form they consist of 95% invert and 5% sucrose, while in crystalline block form they contain 75% invert, 5% sucrose and20% dextrose. Brewing Sugars are used for either economic reasons to produce the correct balance of colour and flavours, or as a nitrogen diluent to help clarify beer. They are 95% readily fermentable; lighter coloured types are used in brewing lager and pale ale, medium coloured in bitter and strong ale, and darker ones in mild ale, stouts and porters. Overuse of sugar, or using a mash with high levels of maltose, will produce thin beer. Adding dextrose or glucose can impart body and a nutty flavour. The higher the concentration of unfermented dextrose, the fruitier the beer will taste. When fermentation is complete, additional ‘priming’ sugar can be added to start secondary fermentation and increase flavour.