VHP - Very High Polarization - Brown Sugar - Icumsa 600 - 1200
Sugar from Our Company has the following specifications.
Color : ICUMSA 600 to 1200 typical
Origin Brazil
SPECIFICATIONS: VHP
Polarization: 97.8 degree to 99.2 degree
Ash Content: 0.15 % max
Solubility: 95%
Free flowing
Color: Brown
Radiation: Within internationally acceptable limits
Granulation : 0.6 mm of regular square ( medium size)
Moisture: 0.15% max
Magnetic Particles: 10 MG/K
So2 120 MG/K
Sulphur Dioxide: 60 MG/K MIN
Smell: Free from unusual or abnormal smells
Reducing Sugar : 0.05% MAX by weight
HPN Staph Aureus
NIL
MAX AS 1 P.P.M
MAX PS
2 P.P.M
MAX CU 3 P.P.M
Substance Structure : Solid Brown Crystal
Our Sugar is tested according to a scale of whiteness. A simplistic way of looking at ICUMSA ratings is to say that the more white a sugar is, the more refined it is. ICUMSA 45 sugar is a sparkling white, highly refined sugar, suitable for human consumption and use in a wide range of food applications
Crystal White Refined Brazilian ICUMSA 45 Sugar
we are producer and exporter of best quality food and beverages product .we produce and export excellent quality White and Brown sugar .
TYPES OF SUGAR:
Raw Refined Crystal
Muscavado Demerara Caster
Icing Premium Liquid Sugar Fine Liquid Sugar
Invert White Crystal Refined - Fine Granulated
REFINED SUGAR GRADE A - ICUMSA 45
Origin : Brazil
Icumsa : 45 RBU
Polarization : 99.80% Min
Ash content : 0.04% Max
Moisture : 0.04% Max
Solubility : 100% Free Flowing
Radiation : Normal Certified
Colour : Sparkling White
Granulation : Fine
CANE SUGAR - ICUMSA 100
Specifications:
Icumsa : 100 RBU
Polarization : 99.50% min
Ash content : 0.15% Max
Moisture : 0.10% Max
Solubility : 100% Free Flowing
Radiation : Normal Certified
Colour : White
Granulation : Fine
RAW BROWN CANE SUGAR GRADE E ICUMSA 600-1200
Origin : South America/Brazil
Icumsa : 600 â?? 1200
Polarization : 96.00% Min
Ash content : 0.09% Max
Moisture : 0.09% Max
Colour : Brown
Solubility : 90% Free Flowing
Granulation : Fine
SO2 : 20 PPM
BEET SUGAR
Icumsa : 45 - 100 RBU
Polarization : 99.80% Min
Ash content : 0.04% Max
Moisture : 0.04% Max
Solubility : 100% Dry & Free Flowing
Radiation : Normal without presence of caesium or iodine
Colour : Sparkling White Crystal
Granulation : Fine to Medium
Reducing Sugar : 0.05% Max by weight
ICUMSA : 45 RBU
METHOD NO. : 4-1978
POLARIZATION : AT 20: 99.80% MINIMUM
MOISTURE : 00.04 % MAXIMUM
SULPHATED ASH CONTENT : 00.04 % MAXIMUM
SO2 : 20 PPM
GRANULATION : FINE
SOLUBILITY : 100% DRY AND FREE FLOWING
RADIATION : NORMAL CERTIFIED
COLOR : CRYSTAL WHITE
SEDIMENTS : NONE
SMELL : FREE OF ANY UNUSUAL OR ABNORMAL SMELL
MAGNETIC PARTICLES : 4 MG/KG
SO2 : 20 MG/KG
REDUCING SUGAR : 0.05% MAXIMUM
MAX. AS : 1 PPM
MAX. OS : 2 PPM
MAX. CU : 3 PPM
HPN STAPH AUREUS : NIL
SUBSTANCE : SOLID, CRYSTAL
ICUMSA : 800/1200 BROWN
METHOD NO. : 4-1978
POLARIZATION : AT 20C: 97.5 MINIMUM
MOISTURE : 0.06% - 0.25% MAXIMUM BY WEIGHT
SULPHATED ASH CONTENT : 0.14% - 0.25% MAXIMUM BY WEIGHT
SO2 : MG/KG 70
GRANULATION : 1.00 - 1.5 AM/MM
SOLUBILITY : 97% DRY & FREE FLOWING
RADIATION : NORMAL W/O PRESENCE OF CESIUM OR IODINE
COLOR : GOLDEN BROWN.
SEDIMENTS : NONE
SMELL : FREE OF ANY UNUSUAL OR ABNORMAL SMELL
CROP : CURRENT AVAILABLE
MAGNETIC PARTICLES : MG/K4
REDUCING SUGAR : 0.05% MAXIMUM
MAX. AS : 1 PPM
HPN STAPH AUREUS : NIL
SUBSTANCE : SOLID, CRYSTAL
Kindly contact us back with your full information.
Raw materials: cane sugar, beet sugar, and high fructose corn syrup.
Cane sugar is processed into raw sugar by a sequence of operations: harvesting, cutting, crushing, extraction of juice, clarification, evaporation, crystallization, centrifugation and refining.
Beet sugar processing involves harvesting, slicing, extraction of juice, carbonization, evaporation, crystallization and refining.
The heating process used for these processes and the resulting low water activity of the end products greatly decreases the initial microflora with the remaining organisms consisting primarily of heat-resistant spores (Owen, 1977) such as those from Bacillus and Clostridium species. While spores of Clostridium botulinum have been detected in sugar, they are of little relevance due to the low water activity of the confectionery products. For high fructose corn syrup, which utilizes enzymatic processing, the primary organisms of concern are spoilage organisms such as osmophilic yeast like Zygosaccharomyces rouxii and Saccharomyces cerevisiae, which are not relevant to hard candy confectionery processing.
