Types of Sugar
Subtly sweetens without intruding on the colour or flavour of your food or beverage. Uniformly textured in consistency, white sugar is ideal for cakes, sweetening fruit crumbles, tea, coffee, sprinkled on cereal and also makes a delicious sugar syrup for cocktails and cordials.
Raw Sugar is granulated sugar with a syrup coating on the crystals, this gives a golden brown appearance. It is produced by dissolving, filtering and recrystallising the raw sugar received from the sugar mill. Raw sugar enhances the flavour of hot drinks and baking, or used as a topping it gives a golden crunch to cereals, muffins and fruit loaf.
The bakers’ sugar you can trust to give you the very best result. The fine, regular sugar crystals dissolve quickly and caramelise evenly, making Caster Sugar an essential ingredient for the perfect pavlova, light sponge cakes and dressings.
Icing Sugar is white sugar that has been ground in a mill to produce a fine powdered sugar. To keep it free flowing and to prevent lumps forming, a small amount of gluten free tapioca starch (3%) is added. Icing Sugar is used for lightly dusting cakes and sweets, for creating smooth icing and glazes, to sweeten cream fillings or anywhere a smooth, soft texture is required in baking.Our icing sugar is approved by the Coeliac Society of NZ as Gluten Free. We use tapioca starch rather than a wheat based product to ensure our icing sugar is free flowing and doesn't form into hard lumps.
Soft Brown Sugar is produced by blending the dark sugar syrups obtained during the refining process with Caster Sugar, resulting in a fine, soft, moist, texture. Its dark caramel colour and unique rich flavour make it suitable for both savoury and sweet recipes, particularly caramels, toppings, sauces and fudge. The crystals dissolve quickly making it a perfect topping on porridge and other types of cereals.
The sugar crystals are grown for a longer period of time to form large crystals. The crystals are spun to remove any excess syrup, leaving behind a thin coating, which gives a golden brown appearance. The unique size and flavour make this sugar the perfect sweetener for coffee. The larger crystal dissolves slower, leaving behind a thin layer of syrup that enriches the coffee blend. Coffee Sugar Crystals are also delicious for super crunchy toppings on biscuits and puddings.
Grown and sourced from either Guyana or Mauritius and repacked at Chelsea, each crystal has a thin layer of molasses, giving a rich, distinctive flavour. The crystallisation process is done in open pans rather than the usual vacuum pans, this increases the amount of caramelisation which contributes to its flavour. It is regarded by coffee connoisseurs as one of the finest sugars to complement the flavour of coffee. The clear golden colour and crunch of these crystals creates tantalizing toppings for delicacies such as crème brulee, grilled fruit and can be used in selected baking recipes.
Grown and sourced from Brazil, Organic Sugar is made by pressing out, cleaning and crystallising the juice from organic sugar cane (sugar cane produced without the use of herbicides, pesticides or artificial fertilizers to meet IFOAM* BioGro standards). Use in place of standard white or raw sugar.
Its fine crystal size, moist dark brown colour and rich molasses flavour, allows for easy dissolving, making Dark Cane Sugar ideal for sweetening fruits, winter puddings, gingerbread, chocolate cakes and brownies. Balance Dark Cane Sugar with spicy, hot and sour flavours of Indian curries and Asian dishes. For an extra special treat, use Dark Cane for caramelizing roast vegetables and fruits and adding to barbecue sauces, marinades, chilli and chutneys.
Golden Syrup is made using the sugar syrups removed during the refining process, which have a high mineral and colour content. The sugar in the syrup is semi-converted to glucose and fructose by the addition of enzymes. When the sugar in the syrup has reached the right ratio of sucrose to glucose/fructose, the process is stopped and the syrup filtered to remove all of the enzymes. To produce the rich golden colour and distinctive flavour, the syrup is partially decolourised by passing it through carbon which also absorbs some of the flavour and colour.
Golden Syrup adds moisture, colour and flavour to baking and is a key ingredient in gingernuts, brandy snaps and ANZAC biscuits.
Treacle is prepared by the same process as Golden Syrup but is not decolourised through carbon as Golden Syrup, leaving a darker colour and stronger, slightly bitter flavour. Treacle is used in baking and helps to increase the moisture content. With its deep colour and slightly bitter taste, treacle is ideal for gingerbread, rich fruit cake or any recipe that calls for Golden Syrup but where you’d like a bigger ‘hit’ of the molasses flavour.
All natural maple flavour – no artificial flavours or preservatives. The perfect accompaniment for drizzling over pancakes, French toast, crumpets and puddings, it can also be used as a glaze for chicken, ham or roasted vegetables. For baking, use instead of honey or Golden Syrup to give an interesting flavour twist.
A perfect fusion of two flavours – honey and maple with natural Manuka Honey extract in a natural cane syrup base, with no artificial colours or preservatives. Ideal for drizzling over pancakes, waffles, ice cream and puddings or it can be used in marinades and glazes for BBQ or roasted meats. Use in baking instead of honey or Golden Syrup to give a subtle flavour.