Tips
  • For dishes like fruit in syrup, stewed fruit or fruit salad when the fruit needs to be steeped in sugar, choose white granulated, which allows the fruit flavours to develop.
  • A few grams of granulated sugar added to stewed fruit at the end of the cooking time will add smoothness and enhance flavour. 
  • Granulated sugar is perfect for syrups – with or without alcohol – for steeping sponge cakes and rum babas.
  • Shortbread and other small biscuits are crunchier with a sprinkling of granulated sugar.
No more sticking to the tin

To make it easier to turn cakes out of the tin, sprinkle the greased tin with granulated sugar. This simple trick gives the cake an attractive colour and makes it pleasantly crisp on the outside.

A special role for each type of sugar


White granulated sugar

Whether sugar is processed from sugar beet or sugar cane, its purest form is white granula sugar, since it purity consists of around 99.9% sucrose. The crystals are large enough to stay crunchy when added to milk or yoghurt.


Use it for
  • Coating fruit jellies, Swiss roll and marzipan fruits. White granulated sugar gives them a festive look.
  • Special treats associated with Christmas and New Year. Preserved fruits, crystallised fruits and flowers, sorbets, glacé fruits and fruit jellies, and fairground goodies like caramels, toffee apples and nougatine would not be the same without granulated sugar.
  • Making jam, if the fruit contains enough pectin and acid.