A special role for each type of sugar

Lump sugar

White and brown lump sugar is obtained by humidifying, compressing and milling crystallized sugar from sugar beet or sugarcane. White and brown sugar cubes are obtained from cane sugar by humidifying, milling, drying and then crushing crystallized sugar loaf.

Sugar, sugar, everywhere

From granulated sugar for dairy products to lump sugar for everyday hot drinks like coffee and black or herbal tea: all take on the incomparable taste of sugar, especially if brown granulated sugar is used.
- To make sophisticated hot drinks like flambéed tea or coffee really special, it’s best to use sugar cubes.
- For light or dark caramel, white lump sugar is much better than granulated sugar, since it absorbs water more easily.
- Are you flavouring a dessert with citrus fruit? Nothing could be easier: just rub the zest on pieces of sugar and add them to the preparation.
- Tomato sauce too acid, vinegar too strong, or sauce too salty? Add a few lumps of sugar, and the taste is back to what it should be! 
 - To make sophisticated hot drinks like flambéed tea or coffee really special, it’s best to use sugar cubes.
- For light or dark caramel, white lump sugar is much better than granulated sugar, since it absorbs water more easily.
- Are you flavouring a dessert with citrus fruit? Nothing could be easier: just rub the zest on pieces of sugar and add them to the preparation.
- Tomato sauce too acid, vinegar too strong, or sauce too salty? Add a few lumps of sugar, and the taste is back to what it should be!