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Whether it's mouthfeel, texture, colour, flavour enhancement, preservation, structural agent or any of the many functionalities sugar provides, there is so much more to sugar than simply sweetness.
Our homegrown granulated sugar is a leading choice for beverage production, delivering sweetness and mouthfeel. We can also provide products that:
Our screened products with controlled particle size can be tailored to your applications whether they are hot or cold, vending machine or powdered drinks.
Reduce separation and dust
Our sugar for dry blending reduce risk of separation in powdered drinks and reduce dust generation in your manufacturing process.
Enhance your manufacturing process efficiency – our pre-dissolved liquid sugars and blends are ideal for beverages and fruit juices.
Provide reformulation alternatives
Our invert syrups utilise the sweetness synergy between sucrose and fructose to reduce total sugars on label in fruit flavoured drinks.
We provide a range of products that comply with British and European Pharmacopoeias, click here to read our brochure. Alongside our granulated sugar, we provide products that deliver:
Sugar is a key ingredient in many baked products providing a wide range of functions and benefits, including:
Decoration and texture
Our Decorative Sugars enhance the look and feel of any finished product. See our Bold and Decorative Sugar range.
Luxury, smooth mouthfeel
Our premium Icing Sugars produce ultra-smooth icings and toppings. Our Invert Syrups can also be used to plasticise icings, and slow down crystallisation of icings and fondants to improve shelf-life, particularly in chilled or frozen products.
Consistent texture and snap
Our Select Granulated Sugar has a more uniform particle size delivering consistent texture and snap in pastry and biscuit products.
With a fine moisture resistant coating on our sugar, we can deliver enhanced appearance and longer shelf-life for coatings and toppings, particularly in frozen and chilled cake manufacture. See our Bold and Decorative Sugars.
Freezing point depression
Our invert syrups help prevent the formation of large ice crystals in soft scoop ice creams and sorbets.
Rapid and controlled dissolving
Our screened products with controlled particle size can be tailored to most applications, whether they are hot or cold, vending machine or powdered drinks.
Reduce risk of separation in powdered drinks and reduce dust generation in the manufacturing process.
Luxury, smooth mouthfeel
Our premium icing sugars produce ultra-smooth centres in moulded chocolates and controlled crystallisation in premium super-indulgent fudges.
Flavour and colour development
Our invert syrups have a higher tendency to develop colour and flavour during the production of toffees, fudges and caramels. Our brown sugars can provide flavour and colour intensity and subtly change the flavour profile of the final product.
Adding decoration and texture
Our decorative sugars enhance the look and feel of pastilles and jellies.
Improved sugar panning
The uniform crystal size of our nonpareil sugar can provide an ideal coating for panned products.
Improved manufacturing process performance
Consistent seeding and crystallisation of super-indulgent fudges, highly controlled and consistent enrobing.