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Beet Sugar

Beet sugar, is a refined plant of Beta vulgarise, it is a plant whose tuber contains a very high meditation of sucrose. This plant is grown typically for sugar production. Sugar Beet is a white, conical and fleshy root with a smooth crown. The plant contains of the sugar beet a rosette of leaves and roots. Sugar is formed from the plant through a process of photosynthesis from the leaves, and then it is stored in the roots. Sugar can characterize between 15 percent and 21 percent of the sugar beet root’s entire weightiness; however, dependent on the growing conditions and cultivator, sugar content can differ from 12% to above 20%.


Sugar beet grows solely in the temperate region, in contrast to sugar cane that grows entirely in the tropical and subtropical regions. The beet plant, dissimilar sugar cane, grows under the ground.


United States, France, Russia, Germany, Brazil and Turkey are six largest sugar beet producers of the world's. In 2010-2011, Western Europe, Eastern Europe and North America did not produce sufficient sugar from sugar beet plant; these areas were all net traders of sugar. Sugar beet accounted for 20% of the world's sugar production.



45 - 100 RBU

99.80% Min

0.04% Max

0.04% Max

100% Dry & Free Flowing

Normal w/o presence of caesium or iodine

Sparkling White Crystal

Fine to Medium

0.05% Max by weight



Ash Content






Reducing Sugar

Our Vision

Our sugar factory provider of choice.” Our vision clearly indicates our focus on providing quality products and doing so in cost effective and time efficient manner.

Our Mission

To be a dynamic and competitive sugar manufacturing and delivering real added value in terms of time and cost savings. We strive to be driven, attentive, and always deliver excellence.

Quality Assurance

The sourced products are checked for quality and standards at the place of origin. Packing as per client requirement is done at the same point. We work on a strict Transparency / Traceability basis

Knowledge Base

  • ​Explore almost twenty types of refined sugar, starting with the favorite of all sweeteners—the table sugar. 

  • Refined cane sugars in solid form are sold in several crystal sizes, and various moisture and molasses contents.

  • They contain from 91 to 99.96% sucrose and often have small amounts of invert sugar, which is fructose plus glucose.

  • The most widely available refined sugars in stores are granulated, powdered, and brown (light or dark) sugars.

  • Refined cane sugars in liquid form contain from 50 to 80% sucrose, and 20 to 50% invert sugar (glucose plus fructose).

  • White sugars from cane are produced in various crystal sizes, from coarse (0.75 to 0.6 mm) to medium (0.5 to 0.3 mm) to small-size (0.3 to 0.02 mm).

  • From the sugars with largest to smallest crystals: sparkling > sanding > granulated > fine > extra fine > superfine > ultrafine > powdered 6X > powdered 10X > powdered 12X > fondant.

  • Despite their crystals sizes, all-white sugars have the same sweetness and provide the same calories. Finer crystals, such as powdered and fondant sugars, contain 3 percent cornstarch (or tapioca starch) added to prevent lumping.  

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