The raw material for producing the Crystal Sugar is the sugar cane’s liquor that comes from the process of grinding the canes. This material is submitted to many steps so it becomes clean and transparent. Once it acquires this condition, the liquor is submitted in a process in with it becomes more concentrate and sugar crystals start to appear. By cooking and centrifugating, those crystals can grown into the wanted size and they honey is eliminated. The obtained sugar is now composed by white and regular crystals, and for it to be done it still passes though three other processes: drying, cooling and sifting.



Sucrose (99,7% minimum)  


• Carbonated beverages, liquors, juices, ice creams;

• Sweeties in general, such as chewing and hard candies;

• Confectionaries in general, such as cookies and mix for cakes;

• Powder beverages and jellies;

• Special Additives for meats and sausages;


• Very low amount of no sugars;

• Low color;


Better stocked in a protected place, with ventilation and low humidity, away from chemical products and goods with strong scents.


The sugar is obtained by a controlled crystallizing process, obtained by the sugar cane’s liquor from the Saccharum officinarum family. Treated, the sugar obtains fine and regular gleaming crystals.  


The sugar adapts itself very easily with other food products.


• 2 kg (4.40 lb) polyethylene bag;

• 5 kg (11.02 lb) polyethylene bag;

• 50 kg (110.23 lb) polyethylene coated polypropylene bag

; • 1200 kg (2645.55 lb) polypropylene flexible tubular container;


24 months from the packing date.

Açucareira Boa Vista - Rua Ângelo Santa Rosa, 167 Jd. Celina, Limeira-SP | Tel.: (19) 2114.5200

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