Type of sugar: classified in accordance with manufacturing methods

"Processed brown sugar" which is often mistaken for "brown sugar" is made as follows:
Processed brown sugar is made by blending raw sugar, sugar syrup and brown sugar . Since brown sugar is used as one of ingredients it is one of brown sugar products, but quite different from pure brown sugar 100% made from the juice extracted from sugar canes.

	Superfine sugar (white superior soft sugar): The most common sugar. Its crystal is fine and its moist flavor is soft and mild. So it matches with any dishes, cookies and drinks. About half of sugars used in Japan are this type.
	Soft brown sugar: Has deep color, strong taste and its own specific flavor. Commonly used for simmered dish and food boiled in soy sauce due to its strong sweetness and richness.
	Middle-size granular sugar: High purity, yellow-brown sugar. Has its own specific flavor and commonly used for pickle and simmered dish.

	Cube sugar: Adding syrup to granulated sugar, then drying and forming squarely to make cube sugar. Since the quantity of one piece is fixated, it’s suitable for coffee or tea. Also the most suitable for cooking and making sweets.
	Crystal sugar (rock sugar): Looks like ice and appearance of big crystal is the feature of this product. Since it takes time to get dissolved, it's the most suitable for making fruit wine. Eatable as it is as candy.
	Wasanbon: Yellow-brown sugar made by Japanese traditional manufacturing method. Since particle is fine and quickly soluble in the mouth, it's used for ingredients of high-quality Japanese-style confection. When used for drinks like coffee, adds elegant flavor to it.

	Granulated sugar: Crystal is bigger than superfine sugar (white superior soft sugar), soft and smooth to the touch like powder snow. Because of its simple and bland sweetness, commonly used for coffee and tea to enjoy beautiful smell, or for confectionary making to take advantage of its original taste of the ingredients.
	Confectionar granulated sugar: Crystal is bigger than granulated sugar, clear and colorless. Due to its high purity, commonly used for high-quality confection to finish beautifully or for jelly and fruit wine.
	Brown sugar: Boiling down the juice extracted from sugar cane and make brown sugar. Color is brown-black to yellow-brown. Served in two types, solid form and powder form. Deep sweetness and strong flavor are its features. Suitable for ingredients of both Japanese-style sweets and western confectionary. Also used for ingredients of cookies and cosmetic products with other wide range of usages.
	Powdered sugar: Pulverized granulated sugar, very fine like powder snow. used for sprinkling on top of fruit and the most suitable for cakes or cookies' gorgeous decoration

Sanko Shokuhin assorts a variety of sugars for industrial use. Please feel free to contact us.