‘xtacied tom sugarcane or sugar bee. While raw sugar ean be Consumed, Ie ering process removes unwanted tastes and esi eed sugar or white sugar! “The sugar may be transported in Bulk othe county wher wil be Used and he retring process often takes place there, The Ht stage is known 2 afnation and invoives immersing the sugar cystas 2 concentated syrup that softens and remaves the sky brown coating without dissohving them. The crystals are then separated rom the Iquor an cssoived in water, The resulting syup is tested ether bya ctbonataton aby @ phosphatation process. Bath Involve the preciptaton of fine sol inthe syrup and when ths is fitere out, many ofthe Impuries ae removed at ‘he same tine, Removal of colors achieved by using eer a granular activated carbon ofan fon-exchange fein, The Sugar sy Isconcentates by boting and then cooled and seeded with sugar exysas, causing the sugar to crystal ou, The liquors pun of in cenuluge and the wie Crystals are dred in ht ai and ready tobe packaged or used. The surplus liquors made Ino retnes' molasses. ‘The intematonal Commission fer Uniform Methods of Sugar Anayss Ses standards or he measurement of he puly of eine sugar, known as ICUMSA numbers; ower numbers inazate a higher level of purty in the ened sugar Retined svg is wisely Use fr indus needs or higher quality, Refined sugars purer ICUMSA Below 300) than ‘aw sugar (IGUMSA over 1,500)!" Me level of purty associated win te colors of sugar, expressed by standard number ICUMSA, te smaller ICUMSA numbers indicate the higher puny ot sugar Forms and uses st) Crystal size jest) See also: Rock candy, Sucrose, and Powdered sugar + Coarserain sar, also known a8 sanding sugar, composed of refectve crystals wih grain size of bout 1 to 3 mim, similar to Wcnen subjected to heat and motsture 1 Used atop baked products and candles, wil not soWve when + Granulated sugar (abou 0.6 mm crystals, also known as table sugar or regular sugar, used at the table, to spxnke on foods and to sweeten Not aiks (cole and tea), and in home Baking to ade sweetness and texture to baked products (cookies nd cakes) and desserts pudding and icecream). Mis sas = Isso used asa preservative to prevent mixo-organiims ftom growing and perishable food tom spoling, 35 n candle ut, Jams, and marmalade. + Mil sugars are ground o tne powder. They are used for dusting fds and In baking and confectionery. aa,