Blake's Ingredients- Sugars

By: Blake's Ingredients  05/12/2011
Keywords: Sugar, Cane Sugar

Tate & Lyle Cane Sugars for the Food Industry

White Granulated Cane Sugar

EU category 2 sugar, high purity, low colour and sparkling crystals.

Mineral Water Cane Sugar

EU category 1 sugar very high purity conforming to A.B.S. (American Bottlers Standards) low ash and very low SO2

Caster Sugar

Very fine evenly sized crystals, dissolves quickly and suitable for sprinkling as a finish.

Extra Fine Cane Sugar

A specially selected fine granule sugar for use where small grain size is critical.

Finest Icing Cane Sugar

A very pure white fine milled sugar for intricate sugar work.

Fondant Icing

Makes a soft icing with the addition of 10% hot or cold water.

Dark Brown Cane

A soft fine grain brown sugar, dark colour, distinct flavour and aroma.

Golden Brown Cane Sugar

A soft fine grain sugar with medium colour, flavour and aroma.

Light Brown Sugar

A soft fine grain brown sugar with light colour, flavour and aroma.

Raw Cane Sugar

Coarse grain demerara type sugars available standard, moist or dried.

Golden Syrup

Adds a unique flavour to products.

Black Treacle

A dark viscous syrup, very effective natural colouring agent.


Tate & Lyle's Unique refining process allows them to order a food grade molasses.

Invert Syrup

Partially invested syrup remains moisture and resists crystallisation which aids shelf life in products.

Speciality Sugars

Such as nibbed sugar and amber crystal are available, details on request.

Raw Cane Organic Granulated Sugar

Manufactured in accordance with EC Directive EEC2092/91, and certified organic by the "Soil Association". A light golden cane sugar with subtle flavours of  "malt" and "caramel" ideal for wheatcakes, flapjacks, breakfast bars and spiced cakes.


Liquid Products are available in 25 kg, 300 kg drums or 23 tonne bulk tankers.

Powered and granulated products are available in 25 kg, 50 kg sacks, 1000 kg mini bulk bags or 23 tonne bulk tankers.

Keywords: Cane Sugar, Sugar

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