1. WHITE SUGAR: is a 99% pure, refined, soluble sugar with a long storage life. The sugar crystal in your sugar bowl has the same structure as that found in the cane stalk. It is used as a table sugar to sweeten tea and coffee and cereals, in baking cakes and biscuits, in jams, preserves and sweetmaking. It is also used in pickles, chutney and in caramel colouring. When added to the water of cut flowers, it makes them last longer.
2. GOLDEN BROWN SUGAR: is a product of the milling process. It is a 'raw' sugar and its colour is determined by the type of cane processing used. The browner the sugar, the greater its molasses content. Molasses contains most of the minerals present in the cane juice, so the darker sugars contain more minerals than white. It makes for a slightly different taste in tea and coffee, and is also used in the making of fruit breads, biscuits, chutney and pickles.
3. CARAMEL BROWN SUGAR: is a raw sugar to which caramel, made from sugar, has been added. Some people like it in coffee, and it is used in baking dark cakes, fruit breads, fruit cakes and biscuits.
4. SOFT BROWN SUGAR: is a raw sugar with extra molasses, and is used in coffee, and the making of gingerbread, fruit bread and fruit cakes, in marinades and as a topping for grilled meat.
5. CASTOR SUGAR: This screened white sugar has a finer grain than white sugar and is used in cakes, biscuits, ice cream and desserts.
6. ICING SUGAR: is finely milled white sugar with added cornflour, used to make cake icing and in confectionery.
7. YELLOW SUGAR: is a raw sugar with yellow colouring, which is used in cakes, and to make jams and syrup mixes.
8. CUBE SUGAR: is white sugar formed into decorative cubes used for sweetening tea and coffee.
9. MULTICOLOURED CRYSTALS: a simple white sugar with colouring added and can be used in tea and coffee. The main use is as a decorative topping for cakes and desserts.